Meringue roll with cream and raspberries using a Lufthous
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a fluffy cloud of sweetness that has rolled its way into dessert history! The Meringue Roll with Cream and Raspberries is a delightful treat that marries the crispiness of meringue with the lusciousness of whipped cream and the tangy burst of fresh raspberries. Originating from the elegant kitchens of Europe, this dessert has become a favorite for those who appreciate the art of balance—sweet meets tart, soft meets crunchy. Fun fact: meringue was thought to be named after a small town in Switzerland, but its true origins are as elusive as its airy texture. Prepare to impress your guests with this stunning dessert that not only tastes divine but also looks like a masterpiece on your table!
Ingredients
- 5 Eggs
- 300 g Granulated sugar
- 1 Teaspoon(s) White wine vinegar
- 1 Tablespoon(s) Potato starch
- 200 g Raspberry
- 400 g Fresh liquid cream
Steps
- Preheat the oven at 150°C.
- Add 5 eggs only white in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Add 250 g of granulated sugar, 1 teaspoon(s) of white wine vinegar, 1 tablespoon(s) of potato starch in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Pour the mixture onto a baking sheet lined with parchment paper, then spread it out into a rectangle measuring 35 by 25 cm.
- Cook in the oven at 150°C during 30min to 35min.
- Until the meringue is golden and crunchy.
- Wash the food processor bowl.
- Add 200 g of raspberry, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 400 g of fresh liquid cream in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Once the meringue is baked, take it out of the oven and place it on a sheet of parchment paper. Allow it to cool for 5 minutes.
- Spread the raspberry cream over the meringue, leaving a border of about 2 cm all around.
- Roll the meringue tightly, starting from the longest side. Use parchment paper to help keep the rolled meringue in place.
- Setaside in a fridge during 30min.
- Serve Cold.
