Meringue roll with raspberries - 5 step-by-step recipes

One of those few rolls with an excellent appearance and no less amazing taste. Light airy meringue combined with smooth cream and raspberries will literally melt in your mouth. A simple way to dilute the smooth texture is to add some nuts that will crunch in time with the meringue.

Meringue roll with raspberries and mascarpone

We recommend preparing several such rolls at once so that no one is left offended. Dessert with such proportions of sugar turns out to be moderately sweet, which makes it possible to feel the delicate sourness of raspberries, to catch the taste of almonds and coconut.

Cooking time: 50 min.

Cooking time: 40 min.

Servings –8.

• 
  Separate the whites from the yolks and beat with a mixer until a thick foam forms, after which we gradually introduce lemon juice, granulated sugar and coconut, without stopping the mixer at low speeds.
• 
  A baking dish, namely a baking sheet, is covered with parchment paper or any other so that the meringue does not burn. And filling with protein mass, sprinkle with almond petals on top and send to bake in an oven preheated to 170-180 degrees until a slight blush is formed.
• 
  In the meantime, let's move on to preparing the filling. To do this, add mascarpone to the well-whipped cream and mix well with a spatula until a mass is uniform in consistency. Do not forget to check the readiness of the meringue after 20 minutes.
• 
  After the meringue has cooled down, coat with a layer of cream and spread the raspberries. Leaving a couple of centimeters free on one edge, we begin to wrap the roll. During the twisting process, the meringue will break a little, which shouldn't scare you.
• 
  We wrap the formed roll in foil and put it in the refrigerator for 2-3 hours. Then we cut it into thin slices and serve it to the table.

We wish you a pleasant tea party!

How to make a meringue roll with raspberries and pistachios?

Pistachio lovers will immediately recognize the incomparable, unique and enveloping taste of this nut. And in addition to it, slightly sour raspberries and airy butter cream will play with completely new colors. Despite the difference in textures, the roll perfectly retains its geometry and a festive look.

Cooking time: 120 min.

Cooking time: 20 min.

Servings - 6-8.

Ingredients:

• Raspberries - 100 gr.
• Egg white - 4 pcs.
• Cream (33%) - 180-200 gr.
• Starch - 1 tablespoon
• Pistachios - 100 gr.
• Vinegar - 1 tsp
• Powdered sugar - 1 tablespoon
• Granulated sugar - 200 gr.

Cooking process:

1. Beat the egg whites separately until fluffy and firm. After that, slowly we begin to introduce vinegar and such bulk ingredients as starch and granulated sugar. We continue to beat with a mixer at low speeds until a fluffy and glossy mass is obtained.
2. Using a blender, grind whole pistachios and mix them into the bulk with light movements.
3. Cover a baking sheet with parchment paper and spread the prepared mass, spreading it evenly over the surface. Then we send the protein mass to be baked in an oven preheated to 180 degrees.
4. After 15 minutes, check the readiness of the cake and remove it from the oven. We leave to cool and wait for further use.
5. During this time, we will prepare a sweet cream from heavy cream.To do this, combine the icing sugar with cream and beat at medium speed until thickened. Lubricate the cake with the finished cream and spread the raspberries. Then we roll up the roll into a tube and put it in the refrigerator for about 2-3 hours.
6. After this time, all the components managed to grab and become a single whole. Before serving, cut the meringue roll with a sharp knife and serve.

Enjoy your meal!

Simple and delicious recipe for meringue roll with raspberries and cream

Not the easiest to prepare, but a very effective dessert that you need to know how to prepare. Especially if you are not indifferent to fresh raspberries and airy butter cream, which work well with no less airy and porous meringue.

Cooking time: 120 min.

Cooking time: 25-30 min.

Servings - 8-10.

Ingredients:

• Chicken egg - 5 pcs.
• Granulated sugar - 250-300 gr.
• Corn starch - 15 gr.
• Vanilla sugar - 8-10 gr.
• Salt - 1 pinch
• Raspberries - 100 gr.

For the cream:

• Powdered sugar - 1 tablespoon
• Cream cheese - 180 gr.
• Vegetable oil - 10 ml.
• Cream (33%) - 300 gr.

Cooking process:

1. To prepare the meringue, we need the egg whites, separated from the yolks.
2. Pour salt into a bowl with proteins and begin to beat with a mixer at medium speed, adding granulated sugar and vanilla sugar in portions.
3. Pour in starch for greater elasticity and continue to beat the mass until dense, stable peaks are formed.
4. Cover the baking tray with parchment paper and fill with a lush protein mass. Then we bake for 25 minutes in an oven preheated to 180 degrees.
5. For the cream, beat the chilled cream, gradually adding the sifted icing sugar. Then spread some cream cheese and beat until smooth. We send the finished cream to the refrigerator until the next use.
6. After 20-25 minutes, we check the readiness of the meringue. It should be browned and moderately porous.
7. Cover the cooled meringue generously with cream and sprinkle with prepared berries on top.
8. At the end, we proceed to the formation of the roll. To do this, roll up the crispy meringue, moving from the drier edge to the elastic one. Before serving, keep the meringue roll in the refrigerator for 2-3 hours.
9. After this time, the meringue roll has become much tastier and is ready to surprise your guests.

Enjoy your meal!

Delicious meringue roll with raspberries and almonds

A minimal set of products is capable of creating incredibly tasty and healthy desserts, especially when replacing wheat flour with corn flour. Meringue turns out to be very elastic and dense in texture, which allows a dessert with a large amount of filling to keep its shape well.

Cooking time: 90 min.

Cooking time: 45 min.

Servings - 8-10.

Ingredients:

• Egg white - 4 pcs.
• Granulated sugar - 220-250 gr.
• Corn flour - 1 tablespoon
• Mascarpone cheese - 100 gr.
• Cream (33%) - 400 gr.
• Powdered sugar - 1 tablespoon
• Raspberries - 400 gr.
• Almonds - 100 gr.

Cooking process:

1. First of all, we separate the whites from the yolks and beat with a mixer at low speed, gradually increasing the speed.
2. Then we weigh the required amount of granulated sugar and add portions to the proteins, beating them until stable peaks are formed.
3. Gently mix in cornstarch here, trying to keep air bubbles in the protein mass.
4. Distribute the homogeneous protein base over the surface of the baking sheet, previously covered with a sheet of good parchment, and send it to bake for 30 minutes.
5. During this time, we will prepare the filling for the roll. To do this, combine mascarpone cheese, icing sugar and chilled cream together. All components are well kneaded with a whisk without a mixer until smooth.
6. While we were busy making butter cream, the meringue cake had time to bake. We take it out of the oven, transfer it to the work surface and leave it to cool for 15 minutes.
7. After this time, the meringue has become more pliable and it remains for us to fill it with filling.Lubricate the cake with ready-made cream, leaving half of the entire volume for later.
8. On top of the cream, lay out the raspberries, previously washed and dried. And in the end, sprinkle everything with chopped almonds, the more grains of different sizes, the more interesting the texture is.
9. At this stage, we roll up the meringue stuffed into a tube, forming a longitudinal roll, and leave it in the refrigerator for an hour.
10. Just before serving, cover the meringue roll with the remaining butter cream, berries and chopped almonds.

Enjoy your meal!

Delicate meringue roll with cheese and raspberry cream

It is difficult to find the most successful tandem, where there will be an airy soufflé, and crispy meringues, and fresh raspberries. Choosing this recipe, you will definitely be satisfied.

Cooking time: 90 min.

Cooking time: 45 min.

Servings - 8.

Ingredients:

• Egg white - 4 pcs.
• Granulated sugar - 180-200 gr.
• Cream (33%) - 300 ml.
• Powdered sugar - 100 gr.
• Cream cheese - 180 gr.
• Lemon juice - 2 tablespoons
• Raspberries - 200 gr.
• Chocolate - 50-100 gr.

Cooking process:

1. Beat the whites separated from the yolks together with granulated sugar until a stable and dense foam is formed.
2. Then we spread the protein homogeneous mass on a baking sheet covered with parchment paper and send it to bake in an oven preheated to 170 degrees for 20-30 minutes until golden brown.
3. After this time, we check the readiness of the meringue and transfer it from the baking sheet to the work surface. Leave the finished cake to cool at room temperature for 15 minutes. In the meantime, let's move on to the next stage.
4. Whip the heavy cream until a thick and smooth foam is formed, then gradually add the powdered sugar. Next, pour in freshly squeezed lemon juice and mix everything well again.
5. Cover the cooled meringue cake with generous butter cream and prepared raspberries.
6. Tightly roll the meringue with the filling into a roll and leave in the refrigerator for an hour. During this time, we will melt the chocolate bar using a water bath or any other device.
7. Pour the cooled roll with chocolate and richly decorate with berries. Hurry to make tea and treat your friends.

Enjoy your meal!