Meringue Roll with Garden Fruit

Name: Meringue Roll with Garden Fruit
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 10 PIECES
Cuisine: Česká kuchyně
Ingredients: 140 g egg whites (approx. 5 eggs); 226 g granulated sugar (215 g for the roll + 1 tbsp for the puree); 18 g vanilla pudding powder (for the roll and puree); 5 g wine vinegar; 250 g frozen or fresh forest and garden fruit (raspberries, blueberries, currants, etc.); 2 vanilla sugars; 250 g whipping cream (minimum 33%, preferably 40%) - Whip until stiff; Fresh forest and garden fruit (currants, raspberries, blueberries, strawberries) – approx. 200 g

10 PIECES

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR THE ROLL AND PUREE

140 g egg whites (approx. 5 eggs)
226 g granulated sugar (215 g for the roll + 1 tbsp for the puree)
18 g vanilla pudding powder (for the roll and puree)
5 g wine vinegar

FRUIT FOR THE PUREE

250 g frozen or fresh forest and garden fruit (raspberries, blueberries, currants, etc.)
2 vanilla sugars

INGREDIENTS FOR FILLING

250 g whipping cream (minimum 33%, preferably 40%) - Whip until stiff
Fresh forest and garden fruit (currants, raspberries, blueberries, strawberries) – approx. 200 g

INSTRUCTIONS

1
First, prepare the fruit puree. First, boil the fruit with sugars and strain through a sieve. Return to the hob and cook the vanilla pudding (let it bubble for about 1 – 2 minutes, stirring constantly). Place in the refrigerator to cool.
2
Whip the egg whites, gradually adding sugar, into a stiff, glossy meringue that forms soft peaks (it's not completely stiff, but holds its shape). Finally, quickly and briefly whisk in the pudding and vinegar.
3
Preheat the oven to 190˚ C (fan-assisted). Prepare a baking sheet with baking paper covering the entire bottom and slightly overlapping the edges (for easier handling of the roll base). Spread the meringue onto the baking sheet and smooth it as evenly as possible with a spatula or decorating knife. Spoon fruit puree spots onto the surface of the meringue here and there, and use a skewer to draw them into abstract patterns with circular movements. Do not use all the puree. Save some for the filling.
4
Place in the oven and immediately reduce the temperature to 160˚ C. Bake for 20 – 22 minutes. The base will puff up beautifully and start to lightly brown. Remove from the oven onto a wire rack and leave on the baking sheet for 10 minutes. Then, using the baking paper, carefully remove it from the baking sheet along with the paper and place it on a wire rack to cool completely.
5
Prepare a cloth towel and clean baking paper on your work surface. Carefully transfer the baked base onto it, upside down. Remove the baking paper it was baked on. Spread the whipped cream and then the puree on top (in the exact same way as for the base – the goal is abstract patterns). Arrange the fruit. Using the towel and baking paper, carefully roll up the meringue along its longer side (the spiral will be on the shorter side, so the roll will remain as long as its longer side) and tighten it continuously. Leave it wrapped in baking paper and the tightened towel to chill in the refrigerator for about two hours.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!