Meringue roll with pistachios, raspberries and mascarpone

Step-by-step cooking

1. Step 1:

   

   How to make a meringue roll? First, prepare the necessary ingredients for the meringue. The proteins should be cold without an admixture of yolk, and the dishes in which they are stored and whipped - clean, without water droplets. If at least one of these two conditions is violated, then the squirrels will not climb into the foam.

2. Step 2:

   

   Chop the pistachios finely with a knife or grind in a coffee grinder.

3. Step 3:

   

   Mix sugar with starch and vanilla.

4. Step 4:

   

   Whisk the whites with salt at a low speed for 1 minute, then gradually pour in the sugar mixed with starch and vanilla. Continue whipping until thick. The mass should be whipped to such a density that it does not fall off the corollas, but remains on them in the form of a frozen drop.

5. Step 5:

   

   Mix wine vinegar and chopped pistachios into the whipped whites.

6. Step 6:

   

   Mix everything with a mixer or a spatula.

7. Step 7:

   

   Transfer the protein mass to a baking sheet covered with oiled parchment and smooth it out, forming an even rectangular cake. Bake the meringue for about 20 minutes at 170 ° C until golden brown. Determine the degree of ruddiness according to your taste. I usually bring the cake to a barely noticeable golden color, but this time I wanted the cake to be darker. In general, the darker the cake you have, the more expressive the layers of cake and cream will be in the section.

8. Step 8:

   

   The finished cake should spring slightly and not crumble, or crumble only at the edges. Cool the cake on a baking sheet. Then turn over a clean parchment sprinkled with powdered sugar and remove the paper. Uneven and highly dried crumbling edges can be cut off. I didn't do it because I cut the roll off the ends anyway.

10. Step 9:

    

    While the cake is being baked, prepare the cream and filling. Cream and mascarpone should be very cold, straight from the refrigerator.

11. Step 10:

    

    Wash and dry the raspberries.

12. Step 11:

    

    In a bowl, combine cold mascarpone, cream, powdered sugar and whisk until smooth.

13. Step 12:

    

    But it is important to take into account that mascarpone can not be whipped for too long, it can go in flakes. And different manufacturers have cream whipped at different speeds. Therefore, it may turn out that you have already re-baked mascarpone, and you have not yet re-baked cream. Therefore, I advise you to beat the cream separately first. As soon as they begin to thicken, add mascarpone and powdered sugar and beat until smooth, but not for long.

14. Step 13:

    

    Apply the cream evenly to the cooled meringue cake, leaving a little for decoration. Spread the raspberries on top. I also additionally sprinkled chopped pistachios. ! If you have over-dried the cake, then if you apply cream on it and hold it for 2-3 minutes, the cake will soften slightly and it will be easier to roll it into a roll.

15. Step 14:

    

    Gently roll the cake into a tight roll.

16. Step 15:

    

    Decorate the roll with the remnants of the cream from the pastry bag, raspberries and chopped pistachios and put in the refrigerator for 2 hours. Enjoy your meal!