Servings: 8
Ingredients
Meringue roll:
- 6 egg whites
- pinch of salt
- 1 tbsp lemon juice
- 4 dl white sugar
- 2 tbsp potato or corn starch
- 1 tbsp cocoa powder
- 30g almond flakes
Filling:
- 2 dl heavy (35%) cream
- 1,5 tbsp powdered sugar
- 400g fresh or frozen raspberries
Method:
- Preheat the oven to 175°C (350°F).
- For the meringue roll: Beat the egg whites until you have a thick foam.
- Constantly whisking, gradually add the sugar, salt and lemon juice. Stop whisking when the foam is still nice and shiny. DO NOT OVERBEAT.
- Sift the starch and gently fold it in to the egg white foam. Last, sift the cocoa and fold it in just half way. That way you will get a zebra meringue.
- Pour the batter onto a tray lined with parchment paper and sprinkle the almond flakes on top.
- Bake for 15 minutes or until almond flakes become golden brown in color.
- Turn the meringue over on to another clean sheet of parchment paper, remove the top sheet and let it cool completely.
- For the filling: Whip up the cream with sugar.
- Spread the whipped cream all over the meringue. Put the (frozen) raspberries on top.
- Roll everything starting from the widest end.
- Cut into not too modest pieces and bon appetit!
Tip: 1) When following step nr 9, leave about 2 cm free room from each end (except the end that you are going to roll from). Otherwise everything will be spilling out from the ends.
2) By not mixing the cocoa entirely into the meringue I was hoping to get a zebra effect which as you can see failed.
Conclusion: You only have to fold the cocoa into meringue like 2-3 times with the spatula and pour it straight into the tray because the pouring and spreading it around acts also like "mixing".
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