Meringue roll with cream

Step-by-step cooking

1. Step 1:

   

   Prepare the products for making meringue meringue. It is better to take warm proteins, to do this, take the eggs out of the refrigerator in advance or warm them in warm water. Warm proteins are whipped better. When separating the whites from the yolks, be careful - even a drop of yolk will not allow the whites to beat well. Instead of vanillin, you can take vanilla sugar, you will need a teaspoon of it. Vanillin is a chemical concentrated substance, it needs just a little bit.

2. Step 2:

   

   Start whipping the whites at a low mixer speed. Then gradually increase the speed to medium. When the proteins turn into a soft foam, pour the sugar in parts and add the vanilla. Beat the whites for a long time, 10-15 minutes, until glossy and thick. The beaters of the mixer should leave obvious traces, and when turning the bowl over, the squirrels will not fall out of it.

3. Step 3:

   

   Cover the baking sheet with baking paper. It should be of good quality so that the meringue does not stick to it. It is better to take with Teflon or silicone coating. Put the whipped whites on paper and spread them evenly over the entire surface. I have a 30*40 cm baking sheet. The thickness of the protein layer is about one and a half cm .

4. Step 4:

   

   Preheat the oven to 170 ° C, top-bottom mode. Put a baking tray with meringue in it. Bake the meringue for 15-20 minutes. It should become a cream color, and when pressed, it should spring slightly. I took out the meringue after 15 minutes, I was afraid that it would turn too red. It was possible to hold it still by lowering the temperature. My meringue turned out to be a little soft.

5. Step 5:

   

   Let the meringue cool down a little, literally 5 minutes. Cover it with a piece of parchment on top and turn it over.

6. Step 6:

   

   Carefully remove the paper on which the meringue was baked. This is where you will understand how important the quality of paper is. Mine was separated reluctantly, the meringue was torn in places. It's not scary, since it then rolled up into a roll, but you take this moment into account. Next, the meringue must be completely cooled, otherwise the cream will float from the heat.

8. Step 7:

   

   While the meringue is cooling, prepare the cream. You can make cream only from cream, but in order for it to be stable, it is better to add cream cheese to the cream. Instead of powder, feel free to take sugar. And instead of strawberries - any other berries, fruits, dried fruits and nuts. You can use jam or jams.

9. Step 8:

   

   Whisk cream, cheese and powder with a mixer until thick.

10. Step 9:

    

    Wash the strawberries, dry them, remove the stems. Cut into small pieces.

11. Step 10:

    

    Spread the cream evenly over the meringue surface. Arrange the pieces of berries on it.

12. Step 11:

    

    Gently, bending the meringue with paper, roll it into a roll. Put the roll directly in the paper for two hours in the refrigerator for stabilization. At the finished roll, cut off the uneven edges and decorate with berries, chocolate or nuts, if desired.