- Squirrels 4 pcs.
- Sugar 230 g
- Potato starch 2 tsp
- Vinegar 1 tsp
- Cream 30-36% 125 ml
- Mascarpone 125 g
- Fruits (peaches, pineapples, strawberries, etc.) 350 g
- Powdered sugar 2-3 tbsp
- Vegetable oil for lubrication
- Main Ingredients Eggs
baking parchment, mixer, knife, baking tray
Step 1: beat the meringues.
Beat the whites to a thick foam. When you get sufficient mass stability, add vinegar and a tablespoon of sugar, add each time whipping the proteins.
Step 2: bake the meringues.
Lubricate the baking parchment with butter and put whipped proteins on it (the size of the cake is about 25 by 35 cm). And be sure to step back from the edges, as meringues will increase in size during baking.
Bake with 150 degrees during 25 minutesby placing the pan in the center of the oven. Never open the door during cooking.
During baking, the meringue rises strongly, after cooling it falls, this is normal.
Allow the meringue to cool for 10 minutes, then gently flip over, laying on a towel or another parchment, and tear off the parchment on which the meringue was baked.
Step 3: prepare the filling.
Whisk cream thoroughly with mascarpone and powdered sugar. Add to taste to taste, it is better to try the cream, and if it is not sweet enough, add more.
Step 4: turn the roll.
When the meringue has completely cooled, grease it with cream cheese cream, distributing the filling with a fairly thick layer.
Pour chopped fruits and berries on top of the cream.
And roll all the roll, starting from one of the short sides.
Step 5: serve the meringue roll with fruit.
Garnish the roll to taste on top: spread the cream and put the fruit on it or pour it with chocolate or sprinkle with powdered sugar. You can serve!
Store the finished roll in the refrigerator for no longer than two days.
Enjoy your meal!