Meringue Roll with Berry Filling and Delicate Сream
An incredibly fluffy, light dessert that can be easily prepared just 2-3 hours before serving—perfect for family gatherings or when friends are planning to visit. A sweet roll paired with a berry filling and delicate buttercream creates the perfect combination for any occasion.
Cook Time
1 hour
Ingredients
For the roll
- Egg whites (~from 4 pcs eggs) 200 g
- Powdered sugar 300 g
- Corn starch 40 g
- Raw sliced almonds 50 g (if desire)
For the berry filling
- Mixed frozen/fresh berries (I have cherries and kiwi) 250-300 g
- Sugar 50-75 g
- Corn starch 1.5-2 tbsp
- Water for dissolving starch 3-4 tbsp
For the cream filling
- Cream cheese 300 g
- Heavy cream 100 ml
- Powdered sugar 75-100 g
- Fresh berries / Greens to serve
Instructions
For the roll
- Pour all the egg whites into the bowl of a stand mixer and begin beating at low speed. As bubbles start to form, gradually add the powdered sugar. Once all the powdered sugar is incorporated, increase to maximum speed and beat until stiff peaks form. The mixture is ready when it holds its shape and does not move if you carefully turn the bowl upside down.
- Finally, sift the cornstarch and gently fold it into the mixture using a spatula. mix until the meringue is smooth and fully combined.
- Evenly spread the meringue mixture on a silicone mat or a baking sheet lined with parchment paper, forming a rectangular shape. Sprinkle raw almond flakes evenly over the top.
- Bake the meringue roll in a preheated 300°F (150°C) oven for approximately 40–45 minutes, or until the top is lightly browned.
For the berry filling
For the cream filling
- In the bowl of a stand mixer, combine the cream cheese, heavy cream, and powdered sugar. beat on medium speed until the mixture becomes smooth and fluffy. This should take a few minutes. Once the filling is light and airy, store it in the refrigerator to chill and set while the meringue roll cools.
- Once the meringue is fully cooled, spread a layer of the prepared cream evenly on the inside of the meringue roll. Then, spread the cooled berry filling over the cream. Carefully roll up the meringue, making sure the filling stays inside and the roll is tight but not too compact. Wrap the finished roll in cling film and refrigerate for 1-2 hours. The longer it rests, the more stable the shape will be, and the flavors will meld together beautifully.
- Once the roll has chilled and firmed up, carefully remove the cling film. For an elegant presentation, decorate the top of the roll with fresh berries like strawberries, raspberries, or blueberries, and add some fresh herbs like rosemary or mint leaves for a pop of color and fragrance. Slice the roll into portions, and serve it chilled for the perfect balance of flavors.
Notes
- Make sure that the egg whites are at room temperature before starting the meringue for the roll. This will help achieve a more stable meringue. For the buttercream, the cream cheese, heavy cream, and powdered sugar must be chilled, as this ensures the cream whips up light and fluffy.
- Choose high-quality parchment or silicone paper for baking. This will make it much easier to peel off the meringue once it has cooled, ensuring that the roll retains its perfect shape.
- The protein roll will rise slightly during baking, so be sure not to spread the meringue too thinly. A thicker layer will give you more flexibility when rolling up the dessert.
- Feel free to experiment with different berries or fruits for the filling. Whether you prefer strawberries, raspberries, blueberries, or even peaches, you can adjust based on seasonality or your taste.
- The sugar levels for both the filling and the cream are adjustable. You can add more or less sugar depending on how sweet you like your desserts.