Mango Meringue Roll
An incredible, airy and weightless dessert! I recommend this recipe to those who have already appreciated our cherry roll. Thanks to the corn starch in the meringue, the base becomes more elastic while retaining the classic taste.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- egg white 4
- sugar 200 g
- corn starch 20 g
- pinch of salt
- cream 33-35% 100 ml
- cream cheese 150 g
- powdered sugar 50 g
- mango 200 g
Instructions
Step 1 of 18
Slice the mango into thin pieces.
Cream Preparation
Step 2 of 18
Mix the cream with powdered sugar.
Step 3 of 18
Whip the mixture.
Step 4 of 18
Add the cheese.
Step 5 of 18
Mix until smooth.
Meringue Preparation
Step 6 of 18
Whip the egg whites with a pinch of salt.
Step 7 of 18
Gradually pour in the sugar and continue whipping (approximately 5–7 minutes).
Step 8 of 18
Add the starch.
Step 9 of 18
Gently mix.
Step 10 of 18
Line a baking pan with parchment paper. Spread the egg white mixture (the thickness should be 1 cm, the size of the cake about 25x30 cm). Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Step 11 of 18
Cover the finished cake with a sheet of baking paper.
Step 12 of 18
Carefully flip the base over.
Step 13 of 18
Remove the paper.
Step 14 of 18
Apply the cream to the cooled cake (leave 3–5 tbsp of cream for final coating of the roll). Spread in an even layer.
Step 15 of 18
Lay out the mango pieces.
Step 16 of 18
Roll the piece into a roll.
Step 17 of 18
Thanks to the elasticity of the cake, the roll curls up easily.
Step 18 of 18
Coat the top with the remaining cream. Place in the refrigerator for 5–6 hours.