Meringue roll with strawberries

Step-by-step cooking

1. Step 1:

   

   How to make a meringue roll? First, prepare the ingredients for the cake. Separate the whites from the yolks. The whites should not get a drop of yolk, because then they will not climb.

2. Step 2:

   

   Whisk the whites with a mixer to a dense thick foam, gradually adding sugar and vanilla sugar. You need to beat it to such a state that when you turn the bowl with the proteins upside down, they will not fall out of it. The consistency of properly whipped proteins should be sticky, elastic and very dense.

3. Step 3:

   

   Cover the baking sheet with parchment and sprinkle the parchment with powdered sugar. Lay out the protein mass and smooth it out, forming an even thick rectangle. I needed a specific roll size, so I used a large rectangular baking dish instead of a baking sheet.

4. Step 4:

   

   Bake the meringue cake for 15-18 minutes in a preheated 180 ° C oven until light golden brown.

5. Step 5:

   

   Sprinkle the finished meringue with powdered sugar on top (this is necessary so that it does not stick to the parchment), cover with a sheet of parchment, turn the cake upside down and remove the parchment from it. And leave the cake to cool.

6. Step 6:

   

   You will need strawberries and bitter or dark chocolate for the filling. It is better to put the chocolate in the refrigerator for 1-3 hours beforehand, and preferably overnight, so that it does not melt in your hands.

7. Step 7:

   

   Chop the chocolate finely with a knife.

8. Step 8:

   

   Wash the strawberries, dry them and cut them into slices. If the berries are small, cut them in half. My strawberries were small, so I cut some in half, and left some whole.

10. Step 9:

    

    For the cream, we will need heavy cream for whipping and powdered sugar. You can not add powdered sugar at all if you think that there is so much sugar in the cake.

11. Step 10:

    

    Beat cold cream with a mixer to soft stable peaks, adding powdered sugar. Then whisk for a few more minutes, until the mass becomes dense, and the trace from the whisk stops tightening. As in the case of whipped whites, when turning the bowl over, the cream should not fall out of it.

12. Step 11:

    

    Apply the whipped cream evenly to the meringue cake, leaving a little cream to coat the roll on top.

13. Step 12:

    

    Sprinkle the cream layer with chopped chocolate and put strawberries on the cream, leaving some strawberries and chocolate for decoration.

14. Step 13:

    

    Roll the cake into a roll, put it on a dish seam down. Top the roll with the remaining cream, sprinkle with chocolate and garnish with strawberries.

15. Step 14:

    

    Put the meringue roll with strawberries in the refrigerator for 3-4 hours.

16. Step 15:

    

    Cut the finished roll into portions and serve it to the table. Bon appetit!