Meringue Roll

Today I want to introduce simple and easy recipe for meringue roll. It's crispy on the outside and soft inside, filled with blueberries and strawberries!

For meringue:

1. 6 egg whites (tip: eggs should not be cold)
2. pinch of salt
3. 1 tea spoon of lemon extract (I used fresh lemon juice)
4. 220g of sugar powder
5. 20g of cornstarch
6. 1 tea spoon of vanilla (or vanilla essence)
7. berries (I used blueberries and strawberries)

For cream:

1. 100g of cold whipping cream (preferably 33-38%)
2. 140g of mascarpone cheese
3. 30g of sugar powder

Using a mixer or beaters, whip egg whites on medium for 1-2 minutes.

Start to slowly pour in the sugar powder, then beat on high until you have steady peaks. The sugar should be dissolved at this point.

Add cornstarch and vanilla and fold through on low until mixed. 1-2 minutes should be enough.

Line a nonstick baking paper on Swiss roll tin (in my case I used 42 x 27 cm). Spread the meringue mixture evenly over the base of the tin. Preheat the oven and bake for 30-35 minutes at 140-150°C temperature. The time might vary base on your oven type.

The meringue should be golden and have a thin crunchy top layer.

Put a clean towel or another sheet of baking paper on the surface, flip out the meringue.

Carefully peel and remove the first baking paper. Allow the meringue to cool completely.

Meanwhile the meringue is cooling, mix all the cream ingredients with a mixer on high (around 3-5 minutes).

Reserve some cream for the topping and spread evenly the remaining whipped cream onto the cooled meringue. Slice and add strawberries.

Roll the meringue. I wanted to make taller and shorter roll, so I rolled from the short edge.

Place in fridge for a minimum of 2 hours.

Once ready, top with reserved whipped cream, blueberries and strawberries, or you can use any other preferred toppings.

This is a great dessert that not only looks impressive but also easy and fun to make.