Cherry Meringue Roll
A stunning treat! An airy, light and delicate dessert. Cherries perfectly complement the taste, and the cream harmonizes with the meringue. The key point is high-quality whipping of the egg whites. As an alternative to cherries, apricots (finely chopped), lingonberries or canned peaches etc. would be suitable.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- egg white 4
- sugar 200 g
- pinch of salt
- cream 33-35% 150 ml
- sugar 50 g
- cream cheese 200 g
- cherries 150 g
Instructions
Cream Preparation
Step 1 of 15
Whip the cream together with the sugar.
Step 2 of 15
Add the cheese and mix.
Meringue Preparation
Step 3 of 15
Whip the egg whites, adding a pinch of salt.
Step 4 of 15
Pour in the sugar and whip thoroughly (about 5–7 minutes).
Step 5 of 15
Line a baking tray with parchment paper. Spread the egg white mixture (the size of the cake should be about 25×30 cm, height — 1 cm). Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Step 6 of 15
Cover the finished cake with parchment paper.
Step 7 of 15
Carefully flip it over.
Step 8 of 15
Pull the paper.
Step 9 of 15
Remove it.
Step 10 of 15
Apply cream to the cooled cake (leave 3–5 tbsp of cream for greasing the finished roll). Level the surface.
Step 11 of 15
Arrange the cherries.
Step 12 of 15
Roll up the cake.
Step 13 of 15
Thanks to the elasticity of the cake, the roll curls well.
Step 14 of 15
Grease with cream and place in the refrigerator for 5–6 hours.
Step 15 of 15
Decorate to taste.