Meringue roll with chocolate cream and cherries
I had some frozen egg whites for a while and I couldn't bring myself to throw them away, but using them for simple meringues didn't appeal to me either. That's when I remembered the egg white roll with chocolate cream, to which I add sour cherries when I have them in the cupboard or freezer. This roll disappears quite quickly, it's airy and slightly tangy from the cherries. Sometimes I don't even get to save a portion for the family. Quick info Total time: 2 hours (including cooling and mixing cream) Preparation time: about 30-40 minutes (for the base and cream) Baking time: 35-40 minutes Servings: 10-12 slices Difficulty: medium Recipe type: homemade dessert, suitable for ordinary days or when there are many egg whites left Ingredients For the base: 10 egg whites 12 tablespoons sugar 4 tablespoons flour 100 g coconut 1/2 teaspoon salt 1 tablespoon lemon juice 2 teaspoons lemon essence 1 teaspoon grated lemon zest a handful of sour cherries (fresh, from compote or jam, pitted) For the cream: 250 ml liquid cream (Hulala) 200 g milk chocolate (I use Milka, but any type works) 100 g sour cherries (I used jam ones, well drained) 1 pinch of salt 5 g gelatin 2 tablespoons water (to hydrate the gelatin) Preparation method 1. I start with the base. The egg whites must be completely thawed (if they were cold) and at room temperature. I put them in a bowl, add the salt and beat until foamy. When they start to stiffen, I gradually add the sugar. After adding about half of the sugar, I pour in the lemon juice. I continue beating until I get a firm, shiny meringue. 2. I add the flour in two or three batches, mixing gently with a spatula so that the mixture doesn't deflate. After the flour, I add the coconut, lemon essence, and grated zest. I mix gently again until well combined. 3. I prepare the baking tray (mine is 30x40 cm) and line it with parchment paper. I pour the mixture in, leveling it quickly with a spatula. On top, I sprinkle the sour cherries – not too many so they don't release too much liquid. 4. I put the tray in the preheated oven at 170-175°C. The base bakes for 35-40 minutes, or until it passes the toothpick test. I usually check about 5 minutes before the time is up. 5. I take the warm base out, carefully turn it onto a slightly damp clean towel. I roll it immediately, with the towel, while it's warm, to keep its shape. I let it cool like this. 6. For the cream: in a small saucepan, I heat the cream over medium heat, add the chocolate broken into pieces and the salt. I stir continuously until the chocolate is completely melted. When ready, I set the pot aside and let it cool to room temperature, then put it in the fridge for about an hour. 7. I hydrate the gelatin in two tablespoons of cold water until it swells. When the cream is well cooled, I whip it for 1-2 minutes until it becomes airy. 8. Meanwhile, I melt the gelatin over very low heat, stirring continuously, just until it liquefies. I pour it hot directly over the cold cream, mixing vigorously to avoid lumps. 9. I add the drained sour cherries to the cream, mixing gently. I let the cream rest for about 5 minutes, it starts to set. 10. I unroll the base from the towel. I spread the cream evenly over the entire surface, leaving one centimeter on the edges. I roll the base up without squeezing too tightly. 11. I transfer the roll to a platter, cover it loosely, and put it in the fridge for at least an hour for the cream to set. It is cut with a sharp knife, preferably after it has cooled completely. Why I make this recipe often I find it a practical recipe, especially when I have leftover egg whites from other desserts. This roll is made without much hassle and, even though it's a bit more tedious to beat the egg whites, the result is light and not overly sweet. It keeps well in the fridge for a few days. Tips and variations Tips - If the egg whites don't whip well (this can happen, especially if they're not fresh), a little baking powder can be added to the flour. - It's good to use a wide spatula or silicone whisk to avoid losing air from the meringue. - Let the base cool rolled up, otherwise it may crack. - If the sour cherries are from compote or jam, they should be drained as well as possible. - Don't add more cherries than a handful, otherwise the base becomes wet and may break. Substitutions - Hulala cream can be replaced with any liquid cream (but not pre-whipped cream). - Milk chocolate can be swapped for dark chocolate for a more intense flavor. - Coconut in the base can be omitted if you don't like it, you can use the same amount of flour, but the texture will change slightly. - Fresh sour cherries can be replaced with frozen or from compote, as long as they are well drained. Variations - The base can also be sprinkled with other fruits (blueberries, raspberries). - For a more festive look, the roll can be glazed with melted chocolate. Powdered sugar won't stay on the surface because the base absorbs it. - If you want a stronger flavor, use vanilla essence instead of lemon. Serving ideas - Cut into fairly thick slices, as it is fragile. - It can be served plain, or with a little whipped cream on the side. - It pairs well with coffee or as a dessert after a lighter meal. Frequently asked questions 1. If I don't have sour cherries, can I use other fruits? Yes, it works well with raspberries or blueberries, but they should also be well drained. 2. My base collapsed after baking. Why? Most likely the meringue wasn't firm enough or the flour was mixed too vigorously. A pinch of baking powder added to the flour helps if you have doubts. 3. Can I make the cream without gelatin? The cream will be softer and won't hold up as well when cut. If you don't have gelatin, let the cream chill longer to set somewhat. 4. Can I use dark chocolate instead of Milka milk chocolate? Yes, but the final taste will be more intense and less sweet. 5. What can I do if the base broke while rolling? You can spread the cream, roll it gently, then wrap everything in plastic wrap and let it chill – it will stabilize somewhat, and when cut it won't be very noticeable. Nutritional values (estimates) A slice of roll has approximately 220-240 kcal. The base mainly contains protein from the egg whites, carbohydrates from sugar and flour, and some fats from coconut. The cream adds fats from cream and chocolate. Approximately, per slice: protein 4-5 g, carbohydrates 22-25 g, fats 11-13 g. These are indicative values, they depend a lot on the ingredients used. Storage and reheating The roll keeps in the fridge, loosely wrapped or in a container with a lid. It lasts 3-4 days without problems, but the texture of the base becomes slightly more moist from the cream. Reheating is not recommended. It is served cold, straight from the fridge.
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