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Meringue roll with pudding

Meringue roll with pudding


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  • 5 egg whites
  • or sugar cane
  • 50 g coconut
  • 2 sachets of vanilla sugar
  • a cup of cherries + a few for decoration
  • the powdered sugar cane
  • 1 sachet of pudding powder
  • 500ml milk
  • 3 tablespoons sugar

Servings: 2

Preparation time: less than 120 minutes

RECIPE PREPARATION Mud roll with pudding:


  • I beat the egg whites with a pinch of salt, I gradually added the sugar and I beat until I got a hard foam, then I added the coconut, stirring slowly with a spatula.

  • I spread the meringue in a tray with baking paper, left it in the oven for 15 minutes, then I half-opened the oven door and left it for another hour.

  • In the meantime, I prepared the donut, according to the instructions on the envelope.

  • I cut another baking sheet, sprinkled powdered sugar, added baked meringue and rolled. I let it cool, then I unrolled, added the pudding and fruit and rolled it again.

  • I left it in the fridge overnight and served it the next day, sprinkling powdered sugar and fruit on top.


Meringue roll with whipped cream and fruit!

A fine, fluffy and incredibly tasty dessert! You will love the result and you will want to repeat the recipe more than once!

INGREDIENT:

For meringue:

For the cream:

-150 ml of cream for 33% cold cream

-200 gr of cream cheese

METHOD OF PREPARATION:

1. Separate the egg whites from the yolks in a separate plate so that the yolk does not reach the bowl with the other egg whites.

2. Transfer the egg whites one at a time to the degreased bowl, add a powder of citric acid and start mixing at low speed. From the moment the egg whites become fluffy, gradually increase the speed and continue mixing, until the composition becomes dense.

3. Gradually incorporate the powdered sugar and mix until you get firm peaks.

4.Transfer the composition onto baking paper the size of the tray or oven and spread it evenly.

5. Under the baking paper, place the grill and bake the meringue at 160 ° C for 15 minutes.

Advice. Be careful not to dry the countertop too hard. Its surface must be covered with crust.

6. Beat the cream with cream cheese and powdered sugar, using the mixer, until the composition becomes fluffy.

7. Carefully turn the meringue top over on a silicone foil or towel, remove the paper and cover with cream, keeping 1 tablespoon for decoration.

8. Sprinkle the meringue with chopped fruit (we used black cherries and currants) and roll the roll, helping with the foil or towel.

9. Decorate the surface of the roll with cream, fruit and mint leaves.

It would be nice if the roll would spend a few hours in the fridge. Be sure to try this sweet so fine and tasty! You can also prepare a cream of drained fermented cream and butter.


Meringue roll with pudding - Recipes

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Roll with coconut pudding and pineapple & # 8211 melts in your mouth. Does not contain flour

I love fruit desserts. Take advantage of every opportunity to make delicious cakes. The other day I made a roll with coconut and pineapple pudding. I didn't use flour at all. An extremely tasty roll came out.

Countertop ingredients:

  • 6 eggs, 100 gr sugar
  • A pinch of salt, 3 tablespoons cocoa
  • 150 ml sweet cream for whipped cream

Cream ingredients:

  • 400 ml whipping cream 33%
  • 1 can of pineapple compote (560 gr)
  • 2 sachets of coconut pudding

Method of preparation:

We prepare cream. Using the mixer, beat the whipped cream until it hardens. Then put the whipped cream, pineapple compote and coconut pudding powder in a large jar. Close the jar and shake it well for half a minute.

When all the ingredients are combined, the cream is ready.

In a bowl, beat the egg whites with the sugar and a pinch of salt until you get a hard foam. Then add the yolks one by one. At the end, add cocoa and mix lightly with a wooden spoon.

Pour the cocoa dough into a large baking tray (42 & # 21532 cm) lined with baking paper. Bake the dough for 12-15 minutes at a temperature of 180 degrees.

After the top is baked, take it out of the oven and let it cool. Grease the cold top with pineapple cream and coconut pudding. Roll the dough. We wrap the roll in a food foil and put it in the fridge.

Beat the whipped cream with the mixer until you get a firm whipped cream. Grease the cold roll with whipped cream. On top we can sprinkle coconut flakes and pineapple pieces. Good appetite and increase cooking!


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Today we present to you, dear lover of delicious dishes, a great recipe for meringue roll with filling & # 8211 an extraordinary dessert, cooked with your own hands. Although for many meringue roll is a delicacy in restaurants, it can still be cooked at home. Thanks to this recipe you will be able to cook a special dessert with great success. Delicate and airy, as if cooked from the clouds. This tempting roll to taste will conquer you from the first!

INGREDIENT BEZEA

Note: see Measurement of ingredients

CREAM INGREDIENTS

Note: see Measurement of ingredients

FILLING INGREDIENTS

& # 8211 1 glass of frozen berries

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the meringue: wash the bowl in which you will beat the egg whites well. Put the egg whites in the bowl and beat them continuously at medium speed for 10 minutes, but it would be better even a quarter of an hour. Then, without interruption, add 1 pinch of salt and beat the ingredients for 2-3 minutes. Gradually incorporate the sugar, beating the ingredients continuously, until you get a homogeneous composition with strong tips. So the main thing & # 8211 beat the ingredients continuously!

2. Line the baking tray with high-quality paper or silicone mat. Spread the meringue in the lined tray and even out. Place the tray in the preheated oven at 150 ° C for about 20-30 minutes, until lightly browned. You should get a crispy meringue top on the outside and soft on the inside. Baking time depends on each oven.

3. Remove the tray from the oven and cover it with a piece of paper. Carefully turn the worktop over with the paper on the work surface. Allow the countertop to cool completely.

4. Prepare the filling: combine the sugar and the berries in a saucepan. Put the pan on the fire and cook the filling until it thickens a little, then add the starch. Stir in the filling and simmer for another 2-3 minutes. Stop the fire. Allow the filling to cool.

5. Prepare the cream: beat the cream with the powdered sugar in a separate bowl. Grease the entire surface of the countertop generously with cream, then spread the filling over it. Roll the worktop as carefully as possible, holding the paper. It will shatter the countertop a bit as you run it, but it's not a problem.

6. Wrap the roll in cling film and refrigerate for at least 2-3 hours. Take the delicacy out of the fridge, carefully remove the cling film and place it on a serving platter.

7. You can decorate the appetizing delicacy with some berries or grated chocolate. Serve the extraordinary delicacy with the greatest pleasure, with a coffee!


(1) ready leaf of vanilla.

Whisk the egg whites with a pinch of salt until they become firm. Then add the sugar and beat with the mixer until you get a fine and glossy meringue. Add the yolks previously mixed with the oil over the meringue and lightly incorporate them into the egg whites with a whisk. From this moment on, I suggest using only the target, so as not to beat the dough excessively and keep it as airy as possible.

The flour is mixed with the baking powder and added over the previous egg composition. It is easily incorporated with the aim so that the dough retains its structure and remains aerated.

The dough is spread on a tray with baking paper (I recommend the oven tray, mine being 38x25 cm) and put in the preheated oven at 180C for 11-12 minutes maximum.

As it is taken out of the oven, the top is rolled in a towel and left like this until it cools completely.


Meringue roll with raspberry and cranberry sauce. You lick your fingers good

We love raspberries, we love blueberries, but even more we love desserts in which we can include them, because they are extremely delicious and good-looking, as can be seen in the recipe Rulada made of meringue leaf with raspberries and blueberry sauce.

ingredients

For meringue sheet:

275 g powdered sugar, without starch

400 gr whipped cream + 50 gr sugar

Cranberry sauce:

pistachio and raspberry, for decoration

Method of preparation

To prepare the meringue roll, the egg whites are mixed with foam, sprinkled with a pinch of salt, writes a1.ro.

Gradually add the sugar and bet until you get that firm meringue that does not fall from the walls of the vessel, when it overturns, writes bucatarianoastra.online

The meringue is spread in the stove tray, on baking paper and baked at 180 degrees for 12 minutes, then at 140 degrees for another 20 minutes.

After baking, turn over on a baking sheet and leave to warm for 10 minutes. Spread the whipped cream, then add the raspberries and pistachios and roll. Put the meringue roll with raspberries in the fridge for at least an hour.

To prepare the blueberry sauce, boil the blueberries together with the sugar and lemon juice until a consistent sauce results. Pass the sauce through a sieve to become fine, or leave it as it is.

The meringue roll with raspberries is served with blueberry sauce.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Meringue roll with mascarpone cream and berries & # 8211 a delicious dessert!

The meringue roll with mascarpone cream and currant jam looks very nice and is easy to prepare. It can be served as a dessert after lunch, or it can be served on a special occasion. Its taste is incredibly good.

Ingredients for the meringue top:

  • 6 medium egg whites, 250 gr fine sugar
  • 10 grams of potato starch, 1 tablespoon lemon juice
  • A pinch of salt

Ingredients for mascarpone cream:

  • 300 gr liquid cream for whipped cream 30%
  • 250 gr mascarpone cheese, 3 tablespoons powdered sugar
  • 1 sachet of whipping cream

Method of preparation:

First we prepare the cream for the roll. We put the liquid cream in a bowl. Add the mascarpone cheese, powdered sugar and whipped cream hardener. Mix well until all ingredients are combined. Put the cream in the fridge for a few minutes.

Then take the cream out of the fridge and beat it with the mixer at low speed, then increase the speed. After 2 minutes the cream should be ready. Put the cream in the fridge again.

Prepare the meringue top. Preheat the oven to 150 degrees.

We put the egg whites without any traces of yolk in a clean and dry bowl. It would be better to use a glass or metal bowl.

Add a pinch of salt and start beating the egg whites. Beat the egg whites with the mixer at low speed, then gradually increase the speed.

After obtaining a firm foam, add the sugar, spoon by spoon and mix until completely dissolved. In the end, we should get a firm and shiny foam.

Beat the egg whites to a high speed and add the potato starch and freshly squeezed lemon juice. After about 10 seconds, turn off the mixer.

Wallpaper a tray (28 & # 21530 cm) with baking paper. Grease the baking paper with a little oil. Remove excess oil with a paper towel.

Put the egg white foam on the baking paper and spread it over the entire surface of the tray. We try to keep the same height everywhere.

Put the meringue tray in the preheated oven at 150 gr, on the middle shelf. Bake the top for at most 25 minutes. If the meringue darkens after 10 minutes, reduce the temperature by 10 degrees. Baking time should not exceed 25 minutes.

Remove the top from the oven and grease it with jam. We also add fresh raspberries from place to place. Remove the cream with mascarpone from the fridge and spread it on the entire surface of the meringue top greased with jam and raspberries.

Roll the meringue slowly with the help of baking paper.

We can decorate the roll with powdered sugar, fresh fruit or mint leaves. The roll can be served immediately, but it would be good to leave it in the fridge for 30 minutes, to cool a little. Good appetite!


Cold lemon pudding - Preparation

Add the yolks and sugar to a bowl. Beat with the mixer at medium power until the composition becomes creamy. Add a pinch of salt, flour and continue beating. Add the milk slowly without stopping mixing. Beat until all ingredients are combined.

Pour the mixture into a saucepan and bring to medium heat. Stir constantly until thickened. Remove from the heat and add the butter, lemon peel and lemon juice. Stir again.

Place the pudding in the appropriate containers and allow to cool to room temperature before refrigerating for at least four hours.

In addition, beat the egg whites with the sugar. When a soft and fluffy texture is obtained, add it with a sleeve on each pudding and leave it in the fridge until serving.



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