Meringue roll with raspberries
I found a Mary Berry recipe for this roll on the BBC and it tickled me how to bend the meringue, I tried it and realized that it is actually very simple you just need to follow the instructions. I changed something for Phil according to my taste and I got a dessert that always fascinates guests just because it is made of egg whites, and it also has an exceptional and refreshing taste.
Preparation steps
- Preheat the oven to 200 ° C and line a 33 × 23 cm baking tray with baking paper, do not grease it at all.
- Whisk the egg whites with a pinch of salt in a clean bowl at the highest speed of the mixer and then, with constant whipping, add spoon by spoon of sugar until everything is used up.
- Arrange the mass on a baking sheet, flatten, sprinkle with almond flakes and place in a preheated oven and bake for 10 minutes, then reduce the temperature to 160 ° C and bake for another 15 minutes to be crispy and hard to the touch.
- Remove from the oven and turn over on another baking paper so that the side with the almonds is down. Leave to cool for 10 minutes and fill.
- For the filling, whip the sour cream, then add the mileram and mix and spread over the crust and sprinkle on top with raspberries or strawberries that have been cut into quarters.
- Roll into a roll with the help of paper. It is important that the roll is tightened well when rolling with the help of paper. Wrap it in baking paper and refrigerate well before serving. Unroll the paper when the roll is tight and serve.
Serving
Instead of raspberries, you can use strawberries or other fruits of your choice. I use sour cream that already has a little sugar in it, so if you use no and like sweeter add sugar powder as desired.
