Meringue roll with strawberries
8 servings
120 minutes
Meringue roll with strawberries is a true masterpiece of French pastry art. Light, airy, and crispy on the outside, it reveals a delicate creamy texture inside, complemented by the freshness of ripe strawberries. This dessert evokes the exquisite pastries enjoyed in refined Paris, combining the sweetness of meringue with the softness of mascarpone and the aroma of vanilla. Almond flakes add a sophisticated crunch, while powdered sugar completes the image of elegance. Suitable for both morning tea and festive evenings. Each piece is a harmony of flavors and textures born in France and loved worldwide.
1
Whip the egg whites with sugar until stiff peaks form.
- Egg white: 5 piece
- Sugar: 250 g
2
Add 100 g of almond flakes and starch and mix, moving from bottom to top, so the egg whites don't fall.
- Flaked almonds: 120 g
- Cornstarch: 20 g
3
Spread the meringue evenly on a silicone mat or parchment paper. Place in an oven preheated to 165 degrees for 25 minutes. Let the finished meringue cool on a rack.
4
Cut the strawberries into quarters.
- Strawberry: 250 g
5
Mix mascarpone with powdered sugar (30 g), cream, and vanilla extract.
- Mascarpone cheese: 400 g
- Icing sugar: 40 g
- Whipping cream 33%: 70 ml
- Vanilla extract: 0.5 teaspoon
6
Flip the cake onto the board and carefully remove the sheet from it.
7
Evenly spread the cream on the cake, leaving a 1-2 cm margin from the edges.
- Mascarpone cheese: 400 g
8
Cut the short edges of the meringue with a knife to make it easier to roll.
9
Place strawberries on the cream.
- Strawberry: 250 g
10
Roll the tape without compressing it.
11
Trim the edges and sprinkle the finished roll with almond flakes and powdered sugar.
- Flaked almonds: 120 g
- Icing sugar: 40 g
