Meringue roll with whipped cream and strawberries

Today's French meringue roll with whipped cream and strawberries was appreciated by the great Russian ballerina Anna Pavlova, in whose honor this dessert was created. The protein roll really turned out to be as gentle and airy as a ballerina's dance. How to cook a delicious and delicate meringue dessert I tell in detail in my recipe with step-by-step photos taken.

Roll Ingredients:

• 4 chicken proteins from large eggs (D-0 or D-B);
• a small pinch of salt;
• 1/3 teaspoon lemon juice;
• 250 grams of vanilla powdered sugar;
• 1 teaspoon cornstarch;
• 1 tablespoon of almond powder.

Roll filling:

• 400 ml 33% -38% chilled cream;
• 100 grams of powdered sugar;
• 400 grams of fresh strawberries.

How to make meringue roll with cream and strawberries

How to make meringue for dough

First, turn on the oven preheat to 180 degrees.

In a deep bowl, we begin to beat the whites until the first bubbles appear and, without stopping the beating, add salt and lemon juice. Then, sprinkle in the powdered sugar. We continue to beat the proteins until the state of a bird's beak or until stable peaks, as in the photo.

To bake the meringue, cover a baking sheet with parchment, coat it with a thin layer of butter and lay out the beaten proteins. We distribute the dough all over the parchment, spray almond powder on top. It is not necessary to buy it in the store. You can take a certain amount of almonds, pour boiling water over it and remove the brown skin. Then dry it in the oven, cool and grind in a coffee grinder to a powder state.

We put the baking sheet on the middle level of the oven and bake the cake for 18-20 minutes. Baking time can vary, both up and down. The finished meringue will increase in volume and acquire a uniform creamy crust. Also, you can pierce the roll with a wooden stick. It should be dry and there should not be any protein residues on it.

Cover the baking sheet with a towel and turn it over with the finished meringue. Carefully remove the parchment and let the meringue cool.

How to whip cream

We take well-chilled cream and beat them at medium speed of the mixer. Pour in powdered sugar one tablespoon at a time, the amount of which you can increase as you wish. The cream should be whipped until well and dense stability. But don't overkill, lest they break off and turn into butter.

Immediately after whipping, spread the cream on a cold meringue (!). If you put cream on a warm meringue, it will run and spoil the whole dessert. We spread the cream over the entire surface of the cake, but we do not reach the edge a little, to which we will twist the roll so that the cream does not crawl out. Spread chopped fresh strawberries on top of the cream.

Using a towel, roll the meringue into a roll, transfer it to a hard surface and put it in the refrigerator for two / three hours.

After our dessert has cooled and hardened, it is ready for slicing and serving.

We take out the meringue roll and cut it around the edges with a sharp knife. The knife must be sharp so as not to minimally press the roll when cutting. The dessert is so delicate that it can be easily damaged. It is necessary to cut with a very light pressure on the knife.

Having cut off a piece of meringue roll with almond powder and strawberries and, while no one is watching, we enjoy the first piece of such a fragrant and extremely delicate dessert. 🙂