Raspberry Roll

Name: Raspberry Roll - Constanta D.
Ingredients: 4 egg whites; 1 tablespoon of corn starch; 1/2 tablespoon of wine vinegar; 125 g granulated sugar; 100 g ground almonds (or walnuts; coconut; whatever you prefer). If you do not use almonds; walnuts; or coconut; then use 2 tablespoons of starch; vanilla flavor; a little salt. Cream: 250 g mascarpone; 100 g powdered sugar; a little lemon juice; a handful of raspberries (fresh or frozen); vanilla flavor. If you are using frozen fruit; thaw it and let it drain well. Other fruits can also be used; but they should be sour (pineapple; sour cherries; strawberries; even kiwi).

Desert - Raspberry Roll by Constanta D. - Recipia

I would like to present you a delicious recipe for a meringue roll, an elegant and tasty dessert, perfect for any occasion. We start by preparing the meringue, which is the base of this dessert. In a clean bowl, add a few drops of salt over the egg whites. Use an electric mixer to beat them at medium to high speed until they become stiff peaks. It is important to ensure that the bowl is completely clean, without any traces of grease, to achieve a perfect meringue. After the egg whites have foamed, start gradually adding the sugar. Continue mixing until you get a glossy and very stiff meringue. A trick you can use to check the consistency of the meringue is to turn the bowl upside down; if the meringue does not fall, then it is ready. At this point, add the cornstarch and vinegar, gently folding with a spatula or a wooden spoon, so as not to deflate the air in the mixture. Add the ground almonds and vanilla extract, continuing to mix carefully. Once you have obtained a homogeneous mixture, pour the meringue onto a baking tray lined with parchment paper. Use a spatula to spread the meringue evenly, making sure it reaches the corners of the tray. Preheat the oven to 180 degrees Celsius and bake the meringue for 15-20 minutes, until it becomes slightly golden on the surface. Once baked, let it cool slightly, then turn the sheet onto a sheet of aluminum foil dusted with powdered sugar. Carefully roll the meringue, using the foil to help shape it, and let it cool completely. Meanwhile, prepare the mascarpone cream. In a bowl, mix the mascarpone with the powdered sugar until it becomes a fluffy cream. Add a few drops of lemon juice to balance the sweetness and provide a fresh taste. When the roll has cooled completely, carefully unroll it and spread the mascarpone cream evenly over the surface. Sprinkle fresh raspberries on top of the cream and roll again, being careful not to break it. For an attractive appearance, you can decorate the roll with whipped cream or just with a little powdered sugar. Personally, I like to add a drizzle of melted chocolate over my roll, to give it an extra flavor boost. This meringue roll is not only an attractive dessert, but also a delight that will surely impress your guests. Enjoy each slice and savor the perfect combination of crispy meringue, smooth cream, and juicy raspberries!

Ingredients

4 egg whites
1 tablespoon of corn starch
1/2 tablespoon of wine vinegar
125 g granulated sugar
100 g ground almonds (or walnuts
coconut
whatever you prefer). If you do not use almonds
walnuts
or coconut
then use 2 tablespoons of starch
vanilla flavor
a little salt. Cream: 250 g mascarpone
100 g powdered sugar
a little lemon juice
a handful of raspberries (fresh or frozen)
vanilla flavor. If you are using frozen fruit
thaw it and let it drain well. Other fruits can also be used
but they should be sour (pineapple
sour cherries
strawberries
even kiwi).

Raspberry Roll

Ingredients

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