Meringue roll with chocolate cream

Meringue Roll with Chocolate Cream: A Delightful Treat Easy to Prepare

Today we will enjoy an amazing recipe, perfect for dessert lovers: meringue roll with chocolate cream. This recipe combines the light and airy texture of meringue with a delicious chocolate cream, offering a memorable culinary experience. Regardless of the occasion, this dessert will bring smiles to the faces of your loved ones. Let's get started!

Preparation time: 30 minutes
Baking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Servings: 8

Ingredients

For the base:
- 5 egg whites
- 250 g granulated sugar
- 50 g shredded coconut
- 1 teaspoon vanilla extract

For the cream:
- 1 packet of Dr. Oetker Crem Ole (or any preferred chocolate pudding)
- 250 ml liquid cream
- 150 ml milk

Ingredient Details

Egg whites are the key to achieving perfect meringue. Make sure there are no yolks in the mixture, otherwise, the meringue will not rise. Sugar is essential for stabilizing the meringue, while coconut adds a unique flavor and texture. The liquid cream, together with the chocolate pudding, will form a rich and smooth cream, perfect for filling the roll.

Preparing the Cream

1. In a medium bowl, add 250 ml of liquid cream and 150 ml of milk.
2. Sprinkle the contents of the Crem Ole packet. Mix all the ingredients well with a mixer on medium speed for a few minutes until the mixture becomes smooth and thickens.
3. Once you have the cream, cover the bowl with plastic wrap and place it in the refrigerator until the base is ready.

Preparing the Base

1. Preheat the oven to 180°C (medium heat). Line a 25x35 cm tray with baking paper, making sure to spread it evenly on all sides.
2. In a clean bowl, add the 5 egg whites and a pinch of salt. Using a mixer, start beating the egg whites on medium speed until they begin to stiffen.
3. When the egg whites form soft peaks, gradually add the sugar, one tablespoon at a time, while continuing to mix. After adding all the sugar, add the vanilla extract and continue mixing until you achieve a firm and glossy foam that holds peaks when you lift the mixer paddle.
4. Carefully fold in the shredded coconut using a spatula, with gentle bottom-up movements. This step is crucial to maintain the air in the meringue.
5. Pour the meringue mixture into the prepared tray and level it evenly. Bake in the preheated oven for 15-20 minutes until the meringue starts to turn slightly golden.
6. Reduce the oven temperature to minimum (about 100°C) and leave the oven door slightly ajar for 1 hour to 1 hour and a half. This is a crucial step to prevent the meringue from cracking.

Assembling the Roll

1. Once the meringue is baked, remove the tray from the oven and let it cool for a few minutes.
2. Sprinkle a sheet of baking paper with sugar and carefully turn the meringue base onto it. This will help prevent sticking.
3. Gently roll the meringue along with the baking paper to form a roll. It's normal for the meringue to crack a little – that's part of its charm.
4. Let the roll cool for 10 minutes, then gently peel off the baking paper.
5. Spread the chocolate cream over the entire surface of the base, then roll it up again, this time without the baking paper.
6. Wrap the roll in plastic wrap and refrigerate for about an hour.

Finishing Touches

1. After chilling, remove the roll and dust it with powdered sugar for an elegant look.
2. Cut into servings and serve with a smile. This dessert pairs perfectly with a scoop of vanilla ice cream or a sauce of fresh fruits.

Practical Tips

- Use room temperature eggs for a more stable meringue.
- Ensure that the bowl and utensils used for beating the egg whites are completely clean and dry.
- If you prefer a less sweet version, reduce the amount of sugar in the meringue by 50-100 g.
- Try adding chocolate pieces to the cream for a crunchy texture.

Frequently Asked Questions

1. What can I use instead of Crem Ole?
You can use a chocolate pudding prepared according to the instructions on the package or a chocolate cream made from melted chocolate mixed with cream.

2. How can I store the roll?
The roll keeps well in the refrigerator, covered, for 2-3 days. It is recommended to keep it in the fridge to maintain its texture.

3. Can I freeze the meringue roll?
Yes, but it is recommended to freeze it before filling it with cream. Once filled, the texture of the meringue may change.

Nutritional Benefits

This meringue roll with chocolate cream contains proteins from egg whites and healthy fats from cream. Coconut adds fiber and minerals, making this dessert a healthier choice compared to other pastries high in saturated fats.

Personalized Variation

If you want to add a touch of originality, try infusing the cream with a bit of espresso or a coffee liqueur for a sophisticated taste. You can also add a layer of fresh berries between the meringue and cream for a touch of acidity.

This dessert is not just a simple dish, but a culinary experience that will bring joy and flavor to any occasion. So, don't hesitate to try this meringue roll with chocolate cream and enjoy every bite!