Ingredients
Meringue roll
egg whites
180g
6.30oz
0.72cup
12tbsp
sugar
300g
10.50oz
1.20cup
20tbsp
cornstarch
30g
1.05oz
2tbsp
coconut flakes (optionally)
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
400ml
13.20fl oz
1.60cup
26.80tbsp
powdered sugar (optionally)
to taste
vanilla extract
1tsp
raspberries
200g
7oz
0.80cup
13.40tbsp
Method
- Whip the egg whites at room temperaure until fluffy. Gradually add sugar and keep whipping.
- Increase the mixer speed to maximum and keep whipping until stable peaks.
- Add the starch and coconut flakes (if you wish). Carefully mix it in using a spatula.
- Spread the mass over a baking dish pre-covered with parchment.
- Bake in the oven preheated to 302-320F (150-160C) for about 20-25 minutes.
- Once the meringue is ready, take it out of the oven and turn it over with a crispy side down. Be sure the countertop is covered with a towel.
- Remove the parchment (be very careful!) and let the meringue cool.
- Chill the cream. Whip it with vanilla. You can add some raspberry jam to the cream if you wish.
- Grease the meringue with the whipped cream, spread the paspberries over it. Shape a roll.
- Let the dessert stabilize a little before serving.
