Meringue roll with chocolate cream and cherries

Name: Meringue roll with chocolate cream and cherries - Henrieta D.
Ingredients: For the base: 10 egg whites; 12 tablespoons of sugar; 4 tablespoons of flour; 100 g of coconut; 1/2 teaspoon of salt; 1 tablespoon of lemon juice; 2 teaspoons of lemon essence; 1 teaspoon of grated lemon peel; a handful of sour cherries. For the cream: 250 ml of liquid whipped cream (Hulala); 200 g of chocolate (Milka with milk); 50 g of sour cherries (I used from jam); a pinch of salt; 5 g of gelatin; 2 tablespoons of water for hydrating the gelatin.

Dessert - Meringue roll with chocolate cream and cherries by Henrieta D. - Recipia

Meringue roll with chocolate cream and cherries: a refined dessert, easy to make and incredibly delicious, perfect for bringing a touch of joy to any occasion. This recipe, with deep roots in culinary traditions, combines the delicacy of meringue with the richness of chocolate and the tartness of cherries. Let’s venture into making this quick dessert that is sure to impress everyone! Preparation time: 20 minutes Baking time: 35-40 minutes Total time: 1 hour 15 minutes (including cooling) Number of servings: 10 Ingredients: For the base: - 10 egg whites (approximately 300 g) - 12 tablespoons sugar (approximately 240 g) - 4 tablespoons flour (approximately 60 g) - 100 g coconut - 1/2 teaspoon salt - 1 tablespoon lemon juice - 2 teaspoons lemon essence - 1 teaspoon grated lemon zest - A handful of cherries (approximately 100 g, fresh or canned) For the cream: - 250 ml liquid cream (preferably Hulala for a perfect texture) - 200 g chocolate (recommended Milka milk chocolate for a creamy taste) - 50 g cherries (from jam or fresh) - A pinch of salt - 5 g gelatin (approximately 1 sheet) - 2 tablespoons water for gelatin hydration Preparation: Step 1: Preparing the bases 1. Start by preheating the oven to 180°C (350°F). This will ensure even baking of the bases. 2. In a large bowl, beat the egg whites with a pinch of salt until they form a foam. It is essential that the bowl is clean and dry to achieve a stable foam. 3. Gradually add the sugar and continue to mix until you obtain a stiff, glossy meringue. A useful trick: you can check the consistency of the meringue by turning the bowl upside down - if it doesn’t move, it’s perfect! 4. Halfway through the sugar, add the lemon juice. The acidity helps stabilize the meringue. 5. Gently fold in the flour, coconut, lemon zest, and essence, mixing with a spatula to avoid deflating the meringue. 6. Line a 30x40 cm baking tray with parchment paper, then pour the base mixture into it. Level it with a spatula and sprinkle the cherries on top. Step 2: Baking 1. Place the tray in the oven for 35-40 minutes. The base is ready when it is lightly browned and passes the toothpick test (if the toothpick comes out clean, it’s perfect). 2. Moisten a kitchen towel and, as soon as the base is ready, carefully turn it out onto it. Rolling the warm bases helps to create an elastic base that won’t crack when rolled. 3. Roll the base with the towel and let it cool this way to maintain its shape. Step 3: Preparing the cream 1. In a saucepan, heat the cream over medium heat and add the chocolate broken into small pieces, along with a pinch of salt. Stir continuously to prevent sticking. 2. When the chocolate is completely melted, let the mixture cool to room temperature, then transfer it to the refrigerator for about an hour. 3. Meanwhile, hydrate the gelatin in cold water for 5-10 minutes. Then, melt the gelatin over low heat, stirring constantly to avoid lumps. 4. When the chocolate cream is cool, whip it until fluffy. Add the melted gelatin, mixing vigorously to combine. 5. Gently fold in the well-drained cherries, then let the cream rest for 5 minutes. This step is important to allow the gelatin to begin setting. Step 4: Assembling the roll 1. Unwrap the base from the towel and spread the cream evenly over it. Make sure to cover the entire surface for an even roll. 2. Carefully roll the base, being careful not to press too hard. It’s ideal to have a silicone rolling mat to facilitate this process. 3. Wrap the roll in plastic wrap and refrigerate for at least an hour before slicing. Serving: After it has chilled, slice the roll and serve it on an elegant platter. It is delicious alongside a chocolate sauce or a simple cherry syrup for an even more intense flavor. Additionally, a dollop of whipped cream on top would add a touch of refinement. Useful tips: - Ensure all ingredients are at room temperature before starting the preparation for the best results. - You can experiment with different types of chocolate (dark, white) according to your preferences. - If you want a gluten-free version, you can replace the flour with a combination of almond flour and cornstarch. Nutritional information: A serving of roll contains approximately 250 calories, making it a lighter choice compared to other desserts. It is rich in protein due to the egg whites and provides an intake of antioxidants from chocolate and cherries. Frequently asked questions: 1. Can I use other fruits instead of cherries? - Absolutely! Berries or peaches would be delicious options. 2. How can I store the roll? - Keep it covered in the refrigerator to stay fresh for up to 3 days. 3. Is it possible to make the roll without gelatin? - Yes, you can omit the gelatin for a version without it, but the cream will be more fluid. In the end, remember that cooking is an art, and every recipe is an opportunity to experiment and add your personal touch. Enjoy your meal!

Category: Dessert Author: Henrieta D. Views: 1 Date: 06.10.2024

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