Today I want to introduce simple and easy recipe for meringue roll. It's crispy on the outside and soft inside, filled with blueberries and strawberries!

Supplies

For meringue:

6 egg whites (tip: eggs should not be cold)
pinch of salt
1 tea spoon of lemon extract (I used fresh lemon juice)
220g of sugar powder
20g of cornstarch
1 tea spoon of vanilla (or vanilla essence)
berries (I used blueberries and strawberries)

For cream:

100g of cold whipping cream (preferably 33-38%)
140g of mascarpone cheese
30g of sugar powder

Step 1:

Using a mixer or beaters, whip egg whites on medium for 1-2 minutes.

Step 2:

Start to slowly pour in the sugar powder, then beat on high until you have steady peaks. The sugar should be dissolved at this point.

Step 3:

Add cornstarch and vanilla and fold through on low until mixed. 1-2 minutes should be enough.

Step 4:

Line a nonstick baking paper on Swiss roll tin (in my case I used 42 x 27 cm). Spread the meringue mixture evenly over the base of the tin. Preheat the oven and bake for 30-35 minutes at 140-150°C temperature. The time might vary base on your oven type.

Step 5:

The meringue should be golden and have a thin crunchy top layer.

Put a clean towel or another sheet of baking paper on the surface, flip out the meringue.

Carefully peel and remove the first baking paper. Allow the meringue to cool completely.

Step 6: Making the Cream

Meanwhile the meringue is cooling, mix all the cream ingredients with a mixer on high (around 3-5 minutes).

Step 7:

Reserve some cream for the topping and spread evenly the remaining whipped cream onto the cooled meringue. Slice and add strawberries.

Roll the meringue. I wanted to make taller and shorter roll, so I rolled from the short edge.

Place in fridge for a minimum of 2 hours.

Once ready, top with reserved whipped cream, blueberries and strawberries, or you can use any other preferred toppings.

This is a great dessert that not only looks impressive but also easy and fun to make.

Introduction: Meringue Roll