Ingredients
Meringue
egg whites
170g
5.95oz
0.68cup
11.39tbsp
sugar
245g
8.58oz
1cup
16.42tbsp
cornstarch
35g
1.23oz
2.35tbsp
salt
pinch
lemon juice
2tsp
flaked almonds
Mascarpone cream
mascarpone
250g
8.75oz
1cup
16.75tbsp
heavy cream
130ml
4.29fl oz
0.52cup
8.71tbsp
powdered sugar
40g
1.40oz
2.68tbsp
Citrus curd
peeled mandarins
300g
10.50oz
1.20cup
20tbsp
egg yolk
2pc
sugar
25g
0.88oz
1.68tbsp
cornstarch
20g
0.70oz
1.34tbsp
Method
- To make the the citrus curd, blend peeled mandarins in a mixer until smooth. Transfer the puree to a saucepan, add egg yolks, sugar, and cornstarch. Cook over low heat, stirring continuously with a whisk, until the mixture thickens. Strain through a sieve, cover with plastic wrap touching the surface, and cool completely.
- Ensure that the mixer bowl and beaters are clean and dry before making the meringue. Beat egg whites with a pinch of salt on medium speed until foamy. Gradually add sugar and lemon juice while increasing the speed to high. Beat until stiff peaks form. Fold in cornstarch gently.
- Line a baking sheet with parchment paper. Pipe or spread the meringue onto the parchment paper in a rectangular shape, approximately 28*30 cm. Sprinkle almond flakes on top.
- Bake the meringue at 150°C (300°F) for about 30 minutes. It should be slightly golden and the crust should be crisp. Do not overbake.
- Once baked, cover the meringue with another parchment paper, flip it over, and remove the parchment it was baked on. Allow it to cool completely.
- For the mascarpone cream, beat chilled mascarpone cheese, cold heavy cream, and powdered sugar until fluffy.
- Spread the cooled citrus curd evenly over the meringue, followed by a layer of mascarpone cream. Gently roll the meringue into a log using the parchment paper as a guide. Refrigerate for a couple of hours to set.
- Slice and serve this delightful Mandarin Meringue Roll, where the airy meringue meets the luscious citrus curd and the velvety mascarpone cream.
