Meringue roll with cream cheese and strawberries
Meringue Roll with Cream Cheese and Strawberries I usually prepare this roll when I have leftover egg whites from other recipes. It's a practical option for a quick dessert, especially if I have some dried fruits in the pantry and cottage cheese on hand. The base is simple to make, and the strawberry cream is fresh and not too sweet. It’s easy to work with, using readily available ingredients, and the result looks quite nice on any table. Quick Info Total time: about 3-4 hours (including cooling in the fridge) Preparation time: 30-40 minutes effective Baking time: 20 minutes Servings: 8-10 slices Difficulty: medium Recipe type: simple homemade dessert, great for when you have leftover egg whites Ingredients For the base (roll): - 6 egg whites - 6 tablespoons sugar - 4 tablespoons flour - half a packet of baking powder - 1 box (150 g) dried fruits (optional) For the cream: - 400 g cottage cheese or ricotta - 4 tablespoons powdered sugar - 300 g strawberries (frozen or fresh) - 4 tablespoons granulated sugar - 2 teaspoons powdered gelatin or 2 sheets of gelatin Preparation Method 1. Prepare the base. Preheat the oven to 180°C. Take a small baking tray of 25x20 cm. Line it with parchment paper or dust it with flour. 2. Beat the egg whites until stiff peaks form. When they start to become dense, gradually add the 6 tablespoons of sugar and continue to beat until the mixture is firm and glossy. The traces of the beaters should be clearly visible. 3. Sprinkle the flour mixed with baking powder over the egg white foam. Gently fold in with a wooden spoon, using upward motions. If using dried fruits, add them now and mix briefly. 4. Pour the mixture into the tray, level it with the back of a spoon, and place it in the preheated oven for about 20 minutes. The base should be lightly browned but not too dry. 5. Remove the base from the oven and let it cool for a few minutes. Turn it out onto a clean, damp towel, then roll it up slowly, using the towel to help. Let it cool rolled up to retain its shape. 6. Prepare the cream cheese and strawberries. Place the strawberries in a small pot along with the 4 tablespoons of granulated sugar. Let them boil until the fruits break down and the sauce reduces slightly. Turn off the heat, let it cool for 2-3 minutes, then puree with a blender. 7. Soak the gelatin according to the package instructions, then mix it into the warm strawberry puree. Let the mixture cool to room temperature. 8. Blend the cheese until smooth. You can use a blender or simply a fork if the cheese is not too chunky. Add the powdered sugar and mix well. 9. When the strawberry mixture is no longer hot, gradually incorporate it into the cheese cream. If desired, reserve a few tablespoons of the sauce for decoration. 10. Assembly. Carefully unroll the cooled base. Spread the cream evenly over the entire surface. Roll it up tightly again, using the towel. 11. Place the roll on a piece of plastic wrap and wrap it to maintain its shape. Refrigerate for at least 2-3 hours, or until the cream is firm enough to slice. 12. Remove the wrap, transfer the roll to a platter, and decorate with strawberry sauce or leave it plain. It can also be served with whipped cream. Why I make this recipe often This recipe is handy when I have leftover egg whites and don’t want to waste them. The base is quick, and the cream is light and pairs well with any fruit. It can be prepared a day in advance, making it useful when I have guests. Tips and Variations Tips Don’t beat the egg whites too early if you’re not ready with the other ingredients. Let the base cool rolled up; otherwise, it may crack. Dried fruits are not mandatory, but they add texture. The cream should be dense enough—don’t add all the strawberry puree at once; taste and adjust the consistency. Substitutions You can use ricotta instead of cottage cheese. If you don’t have strawberries, other berries work just as well; just adjust the sugar if the fruits are tarter. Dried fruits can be omitted or replaced with raisins. Variations For the cream, you can add a little grated lemon zest for a fresher taste. If desired, replace the granulated sugar with honey (in the strawberry puree), but the original recipe uses sugar. Serving Ideas It can be served sliced, plain, or with whipped cream. If you have any leftover sauce from the strawberry puree, drizzle it on top. Frequently Asked Questions 1. Can I use other fruits instead of strawberries? Yes, raspberries or blueberries work just as well; just adjust the sugar if the fruits are more sour. 2. My base tears when I roll it. How can I prevent that? I roll it while it’s still warm and use a damp towel to prevent sticking and keep it elastic. 3. What can I replace gelatin with? Gelatin can be replaced with agar-agar, but the quantity needs to be adjusted according to the package instructions. 4. How long can I keep the roll in the fridge? It’s best consumed within 2 days, as the base can become too soggy afterward. 5. The cottage cheese is too chunky. What should I do? I blend it or mix it well with a fork to achieve a smoother cream. Nutritional Values Estimation per serving (for 10 slices): approximately 180-220 kcal/slice, with 8-10 g protein, 5-7 g fat, 26-30 g carbohydrates. Values may vary depending on the type of cheese and the amount of fruit used. The dessert is relatively light compared to other rolls but still contains sugar and carbohydrates from the fruits. Storage and Reheating The roll stores well in the fridge, covered or wrapped in foil, for up to 2 days. Freezing is not recommended, and it should not be reheated. Serve it cold. If it sits too long, the base may become too soggy from the cream.
Preparation
Base: We prepare a small tray (25x20), line it with flour or baking paper, and preheat the oven to 180 degrees. In a bowl, we beat the egg whites until stiff peaks form with the sugar, continuing until it hardens and leaves traces from the whisk or mixer blades. With a wooden spoon, we fold in the flour and add the candied fruits. We mix well and pour the mixture into the tray. We level the mixture and bake in the preheated oven at 180 degrees for about 20 minutes. Once baked, we let it cool slightly and remove it from the tray onto a damp towel. We roll it up with the help of the towel and let it cool. Meanwhile, we prepare the cream. The cream can also be made in advance and kept at room temperature until the dough is ready. Cream: We put the strawberries in a pot with 4 tablespoons of sugar and let them boil. When the strawberries break down, we stop boiling and blend them into a puree. We add the gelatin that has been soaked according to the package instructions. We set it aside to cool slightly. Meanwhile, we prepare the cheese by blending it into a fine paste, or we can mash it with a fork. We mix the cheese with the powdered sugar. We combine the cheese with the strawberry puree (I saved some for decoration) and fill the baked dough. We place it on a plastic wrap and wrap it up. We refrigerate for at least a few hours. Once chilled, we unwrap it, place it on a platter, and if desired, it can be decorated; if not, serve it plain or with whipped cream.
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