Meringue Roulade with Berries

Name: Meringue Roulade with Berries
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 10 slices
Ingredients: 5 pcs egg whites (approx. 140 g); 226 g granulated white sugar (215 g for meringue + 11 g for puree); 23 g vanilla pudding powder (18 g for meringue + 5 g for puree); 5 g white wine vinegar; 250 g frozen berries (raspberries, blueberries, currants); 16 g vanilla sugar (2 sachets); 250 g whipping cream (min. 33%); 200 g fresh berries (raspberries, blueberries, strawberries)

52 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 5.68

Main Ingredients

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Chicken eggs 5 buc de albuș de ou (cca 140 g)

White granulated sugar 226 g de zahăr tos alb (215 g pentru bezea + 11 g pentru piure)

Pudding powder 23 g de praf de budincă de vanilie (18 g pentru bezea + 5 g pentru piure)

Vinegar 5 g de oțet din vin alb

Frozen fruits 250 g de fructe de pădure congelate (zmeură, afine, coacăze)

Vanilla sugar 16 g de zahăr vanilat (2 plicuri)

Whipping cream 250 g de smântână pentru frișcă (min. 33%)

Fresh berries 200 g de fructe de pădure proaspete (zmeură, afine, căpșune)

Preparation method

Preparing the Fruit Puree

Start by preparing the fruit puree. Boil the frozen fruits together with 11 g of granulated sugar and vanilla sugar, then pass the mixture through a fine sieve to remove the seeds. Return the obtained juice to the heat, add 5 g of vanilla pudding powder and let it boil for 1-2 minutes, stirring continuously, until it thickens. Let the puree cool completely in the refrigerator.

Preparing the Meringue and Baking

Beat the egg whites until foamy, gradually adding the remaining 215 g of granulated sugar, until you get a dense and glossy meringue that forms soft peaks (it shouldn't be extremely stiff, but should hold its shape). Finally, quickly incorporate the remaining 18 g of pudding powder and the vinegar.

Preheat the oven to 190°C (fan function). Prepare a baking tray lined with baking paper, allowing the edges to slightly overhang the tray for easier handling. Spread the meringue evenly in the tray using a spatula. With a spoon, place dollops of fruit puree here and there on the surface of the meringue and, with a toothpick, make circular motions to create an abstract pattern. Reserve some of the puree for the filling.