Meringue roll with prunes and walnuts
12 servings
120 minutes
Meringue roll with prunes and walnuts is a refined creation of French cuisine, combining lightness and rich flavor accents. The recipe's origins date back to an era when exquisite desserts symbolized aristocratic taste. Soft meringue, a delicate blend of creamy lemon-infused filling, and aromatic nuts with brandy-soaked prunes create a rich texture. This dessert delights with its contrast – the fragility of meringue and the tenderness of the filling. It is perfect for elegant celebrations, friendly tea gatherings, and romantic evenings. Served chilled and cut into neat pieces, it reveals a play of textures and flavors in each slice. The magnificent combination of sweetness and nutty bitterness makes it an unforgettable highlight of any festive table.
1
Prepare all the ingredients.
2
Wash, dry, and chop the prunes.
- Prunes: 35 g
3
Chop the walnuts.
- Walnuts: 50 g
4
Mix nuts and prunes, place in a container, pour in 2 tablespoons of brandy, shake well, and refrigerate overnight.
- Cognac (brandy): 2 tablespoons
5
Pour room temperature egg whites into the mixer bowl, add a teaspoon of lemon juice, 300 grams of powdered sugar, and whip until glossy.
- Egg white: 200 g
- Lemon juice: 2 tablespoons
- Icing sugar: 340 g
6
Line a baking tray with parchment, spread the egg whites, smooth them out, and place in a preheated oven at 150 degrees for 40 minutes. Do not dry the meringue; it should harden and slightly brown on top while remaining soft inside.
7
Whip the cream to stiff peaks.
- Whipping cream 33%: 250 ml
8
Whip the cheese with 40 grams of powdered sugar and the remaining lemon juice.
- Cream cheese: 250 g
- Icing sugar: 340 g
- Lemon juice: 2 tablespoons
9
Gently fold the whipped cream into the cream cheese in several portions.
- Whipping cream 33%: 250 ml
10
Spread the cream on the meringue base and smooth it out.
11
Lay out the nuts with prunes.
- Prunes: 35 g
- Walnuts: 50 g
12
Roll the roulade. Place in the refrigerator to stabilize for at least 4 hours.
13
Serve, cut into pieces 3-4 cm wide.
