Ingredients
Meringue
egg whites
5pc
sugar
200g
7oz
0.80cup
13.40tbsp
salt
pinch
cocoa
20g
0.70oz
1.34tbsp
starch
15g
0.53oz
1tbsp
The cream
hot whipping cream
80g
2.70fl oz
milk chocolate
100g
3.50oz
0.40cup
6.70tbsp
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
cold whipping cream
80g
2.70fl oz
Cherry filling
cherries
200g
7oz
0.80cup
13.40tbsp
sugar
60g
2.10oz
4tbsp
starch
15g
0.53oz
1tbsp
water (to dilute the starch)
to taste
Method
Meringue
- Mix the cocoa with starch.
- Add salt to the egg whites, and start whipping.
- Whip until beer foam, then start adding the sugar. Whip until a dense meringue.
- Pour the dry ingredients, and mix with a spatula.
- Spread the mass on a baking sheet. Bake at 302F (150C) for 30 minutes.
- Take it out, turn it over, remove the parchment, and cool.
The cream
- Pour the hot cream over the chocolate, stir, and refrigerate for 10 minutes to cool the mixture.
- Beat the cream cheese with the cold cream, and gradually add the chocolate mixture.
- The result will be a wonderful airy chocolate cream.
The filling
- Mix the berries with sugar, and bring to a boil.
- Add the starch diluted in water, and boil until thickened.
- Cool the filling down.
Assembly
- Apply the cream and the filling on the meringue.
- Lin this state for 2-3 minutes so that the meringue is slightly soaked with the cream and folds more easily.
- Roll up the roll, decorate, and put in the fridge for a couple of hours.
