Meringue roll with pistachio paste and berries
Origin of the recipe
This meringue roulade is a modern take on the French dessert, where a delicate meringue forms the base for a delicate filling. In our version, we've added green tea to the cream, creating a unique flavor. It's homemade, without the need for complex ingredients, making it perfect for family tea parties or holiday celebrations. Historically, these roulade cakes originated in France in the 19th century as an alternative to heavy sponge cakes.
What do you need for cooking?
Ingredients
For the meringue
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Egg whites
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Vanilla sugar
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Sugar
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Cornstarch
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Citric acid
For berry jelly
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Raspberry puree (or other sour berry)
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Sugar
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Cornstarch
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Water
For the cream
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Cream 33%
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Vanilla sugar
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Powdered sugar
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Mascarpone cheese
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Pistachio paste
For decoration
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Berries
Kitchen utensils
- Board
- Baking tray
- Mixer
- Pastry bag
- Parchment
- A deep frying pan or saucepan with a thick bottom
- Submission form
- Spatula or trowel
Meringue roll with pistachio paste and berries
Step-by-step recipe
Step 1:
Prepare berry jelly: bring raspberry puree to a boil over heat.
Step 2:
Mix sugar and cornstarch in a separate bowl. Add cold water and mix again.
Step 3:
Add the starch mixture to the boiling raspberry puree, stir, and remove from heat. Let cool.
Step 4:
In a separate bowl, beat the egg whites with vanilla sugar until stiff peaks form, gradually adding sugar until the mixture becomes thick and glossy.
Step 5:
Add cornstarch and continue beating for about 4-5 minutes.
Step 6:
Add citric acid and beat for another 2 minutes. The mixture should be very thick.
Step 7:
Transfer the resulting mass into a pastry bag.
Step 8:
Place the meringue mixture on a baking sheet lined with parchment paper, forming a rectangle approximately 30x20 cm using a pastry bag.
Step 9:
Smooth the surface with a spatula, making small edges along the edges to prevent the cream from spreading.
Step 10:
Bake the meringue cake in the oven at 165°C for about 20 minutes on convection mode.
Step 11:
Meanwhile, prepare the cream: whip 30% cream, vanilla sugar, powdered sugar and mascarpone cheese until fluffy and smooth.
Step 12:
Place half of the cream in a pastry bag. We'll use it for decoration.
Step 13:
Add the pistachio paste to the remaining cream in the bowl and whisk. You can add food coloring for a richer color, if desired.
Step 14:
Spread the cream evenly over the cooled cake layer, then top with berry jelly.
Step 15:
Carefully roll the meringue cake into a log, using parchment paper for support.
Step 16:
Then garnish the roll with cream and freshly sliced berries of your choice. Refrigerate the roll for at least two hours.
Step 17:
Cut the roll into portions and serve!
Cooking tips
For perfect meringue, use only cold egg whites and clean, dry utensils—even a drop of fat can interfere with whipping.
If you're making a meringue roll at home, be careful with the temperature: too much heat will cause cracks.
Do not open the oven during baking as this may cause the meringue to settle.
It’s better to prepare the cream in advance and cool it a little – this will make it easier to spread.
For a smooth roll, roll the meringue immediately after baking, while it is still warm and elastic.
You can decorate it with any seasonal berries - blueberries, blackberries or even pineapple.
Store the finished classic meringue roll in the refrigerator for no more than 2 days - the meringue absorbs moisture and loses its crispness.
