Anna Pavlova's meringue roll with raspberries

Step-by-step cooking

1. Step 1:

   

   How to make Anna Pavlova's meringue roll? Prepare all the necessary ingredients for baking meringue. You will also need clean and dry dishes for whipping protein dough. A glass, enameled, ceramic container will do, but not aluminum, otherwise the protein will turn gray.

2. Step 2:

   

   How to beat the proteins correctly? In order for the protein to beat well, the eggs must be fresh and chilled (from the refrigerator). When you separate the whites from the yolks, be careful. It is important that not a drop of yolk gets into the protein. Beat with a mixer at a minimum speed. Add sugar and vanilla in parts. Do not stop the whipping process. When the sugar is completely dissolved, increase the speed of the mixer and beat the protein mass to steady peaks.

3. Step 3:

   

   Add white wine vinegar and corn starch. To avoid protein settling, gently and slowly mix the mass. Vinegar is necessary to stabilize proteins. You can replace it with lemon juice. Starch does not allow sugar to quickly absorb moisture from the air, thanks to this, the finished meringue will be crispy on the outside and soft, creamy on the inside. Corn starch can be replaced with potato starch, but its amount should be reduced by half.

4. Step 4:

   

   Preheat the oven to 180 °C. To prevent the meringue from sticking when baking, cover the baking sheet with parchment or grease the bottom with oil. Lay out the dough. Level the surface. Bake for about 25-30 minutes. Each oven bakes differently. Therefore, the baking time and temperature may need to be changed. When the meringue turns a light yellow shade, check. It should be dry on top, and slightly moist and sticky on the bottom.

5. Step 5:

   

   Remove the cake from the oven and leave it to cool directly on the baking sheet. Prepare the filling. You will need heavy cream, raspberries, powdered sugar, vanilla.

6. Step 6:

   

   Raspberries are suitable fresh or frozen. Wash fresh raspberries under running water. Dry it by putting it on paper towels. Defrost frozen berries (be sure to drain the liquid from defrosting berries). You can take any other berries strawberries, cherries, blueberries.

7. Step 7:

   

   Whisk the cream into a strong foam. How to beat the cream correctly? Use the product with at least 30% fat content, otherwise it will not rise. Cream, like whipping dishes, should be very cold, so before whipping, keep them in the refrigerator for at least 1-2 hours. Start whipping with the mixer at the lowest rpm, gradually increasing the speed.

9. Step 8:

   

   Since heavy cream is whipped very quickly, ordinary sugar does not have time to dissolve, therefore it is better to use powdered sugar. Vanillin can be replaced with vanilla sugar (in the appropriate proportion specified in the instructions). How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. The main thing here is not to overdo the cream so that it does not turn into butter.

10. Step 9:

    

    Sprinkle the surface of the protein cake generously with powdered sugar through a fine strainer.

11. Step 10:

    

    How to flip the meringue correctly so as not to damage it? Cut a suitable-sized baking paper and cover the baking tray with the cooled cakes. Attach a cutting board on top. Holding it, flip the baking sheet. The cake will be on baking paper.

12. Step 11:

    

    Lay out the buttercream. Spread it evenly over the surface of the cake, retreating along the edges of 2.5 cm .

13. Step 12:

    

    Spread raspberries evenly on top.

14. Step 13:

    

    Roll the roll tightly. Wrap it in parchment, plastic wrap or foil. Send the roll to the refrigerator for 2-3 hours so that it is well soaked with cream.

15. Step 14:

    

    Before serving, sprinkle the roll with powdered sugar. Garnish with berries and fresh raspberry leaves. Pavlov's meringue roll is ready!