Meringue roll with lemon cream

Step-by-step cooking

1. Step 1:

   

   First you need to prepare the cream because it needs time to cool down. In a saucepan, I combine egg, salt, vanilla, sugar. I mix and add milk. I put it on the stove and cook it until it thickens slightly on a lower-than-average heat. It took me about 10 minutes. In this cream, the egg-milk mass will be quite liquid, not the same as for custard. Remove from heat and add lemon zest and juice. Mixing it up. Cooling down.

2. Step 2:

   

   And when the egg-milk mass has cooled, I beat the softened butter until it is fluffy and slightly white. And then, in several passes, I connect both masses. Beat until smooth and the cream is ready!!! A more detailed recipe was on the website, if you are interested, please!!! https://1000.menu/cooking/38841-klassicheskii-krem-sharlott Here is such a cream turns out. Stable, homogeneous, lush. I'll leave aside and do the meringue.

3. Step 3:

   

   Room temperature protein. Powdered sugar sifted. Corn starch. Citric acid can be replaced with lemon juice.

4. Step 4:

   

   The bowl and the whisk must be clean. It is best to use a metal or glass bowl. Plastic has the property of absorbing fat, and this, as you know, is the first enemy of meringue.

5. Step 5:

   

   I beat the protein at a small-medium speed to small bubbles. There should be no liquid protein left at the bottom of the bowl.

6. Step 6:

   

   Then gradually add powdered sugar literally by a tablespoon. The interval between adding powdered sugar is 15-20 seconds. Also at medium speeds. After I have introduced all the powdered sugar, I continue to beat for about 3-4 minutes.

7. Step 7:

   

   Then citric acid and beat for another 2-3 minutes. Meringue after citric acid will noticeably become denser.

8. Step 8:

   

   Then starch. Whisk again for 2-3 minutes and the meringue is ready.

9. Step 9:

   

   It should be stable, glossy, dense, homogeneous. It's good to keep in shape.

10. Step 10:

    

    I cover the baking sheet with parchment paper and fix it in the corners with meringue. The size of the baking sheet is 28*40.

11. Step 11:

    

    I spread the meringue, distribute it evenly. The thickness is 1.5 - 2 cm . But don't get too carried away, meringue doesn't like it.

12. Step 12:

    

    And I send it to a preheated oven to 150 degrees for 25-30 minutes. But since everyone has different ovens, we need to get a crispy, slightly browned crust with small cracks and a tender, moist meringue inside.

13. Step 13:

    

    It took me 30 minutes to do it.

15. Step 14:

    

    While it's still hot, I cover it with a second sheet of paper and carefully turn it over. The roll will crumble decently, this is normal.

16. Step 15:

    

    I remove the bottom layer of paper and let it cool completely.

17. Step 16:

    

    And only when the roll is completely cooled, I evenly distribute the cream. Leaving a free unpeared edge a couple of centimeters on one side. So that when we rolled the roll, the cream did not leak out.

18. Step 17:

    

    And with the help of paper, almost without touching the roll, I carefully fold it.

19. Step 18:

    

    This is done very easily.

20. Step 19:

    

    What a handsome roll ...

21. Step 20:

    

    I wrap it in parchment and put it in the refrigerator for at least 2-3 hours so that the cream stabilizes, grabs, the roll is soaked, all tastes have combined and become one.

22. Step 21:

    

    But my roll spent the night in the refrigerator. It's just as crunchy.

23. Step 22:

    

    Transfer to a dish...

24. Step 23:

    

    If desired, you can sprinkle with powdered sugar or cocoa ...

25. Step 24:

    

    And decorate as your soul desires ... And you can try.

26. Step 25:

    

    And here it is in the section.

27. Step 26:

    

    So tender with a crispy crust and light, airy, just weightless inside. The delicate citrus cream perfectly complements the sweetness of the meringue. I really hope that we liked the recipe and it will be useful. Happy holidays to all!!! Peace and good to your home!!!