Strawberry Meringue Roll with Mascarpone Filling

Soft and creamy inside, but crunchy on the surface! Just add some strawberries and you will have a perfect pavlova-like meringue dessert. Roll it up!

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Strawberry Meringue Roll with Mascarpone Filling

I saw a recipe for a Strawberry Meringue Roll a couple of years ago. It was winter then, I think, so I said to myself that this recipe should wait until summer when there will be many fresh strawberries outside or in the markets. That summer passed and I forgot this recipe 🙂 to whom doesn’t it occur?

This year I decided not to wait till summer. I had my freezer full of frozen strawberries sliced in half and mixed with some sugar. I found the recipe, I get the courage and I made it!

Strawberry Meringue Roll with Mascarpone Filling

And how was it? The Strawberry Meringue Roll with Mascarpone Filling was… perrrfect! It was very soft inside and with a crunchy crust, sprinkled with some sugar powder. There were some lovely taste os strawberries – they were frozen, but felt as fresh 🙂 I loved the taste of mascarpone cheese filling as well.

And what about the preparation process? I have to admit this was quite tricky, especially when baked meringue was to be rolled. I was sure it will crack into many pieces. But it didn’t. The most important thing is not to overbake and not to underbake it too.

Strawberry Meringue Roll with Mascarpone Filling

You will need some patience and some… strawberries!

For Strawberry Meringue Roll with Mascarpone Filling, you will some simple ingredients. Meringue Roll is prepared as a casual meringue you use for cakes or pavlova. Just take some egg whites, perfectly separated from the egg yolks. White granulated sugar is the key thing in the meringue as well as egg whites. A pinch of salt will make sure that you whisk egg whites well, rose food colouring will help you to colour it! 🙂

Fo a filling you can use a simple mascarpone and double cream filling. For that, you will definitely have to take some mascarpone cheese, double cream (35 percent fat), mix it with some white granulated sugar. Here you may want to add some vanilla sugar or orange juice.

Roll up this meringue roll with some frozen halved or sliced strawberries. Just make sure they are thawed. Instead, you can use fresh strawberries or any other berries you would like.

Strawberry Meringue Roll with Mascarpone Filling

Soft inside, but with a sweet crust? Meringue roll 🙂

As the meringue is the base of this dessert, you should make it at first 🙂 Simple as that. But not very simple to make, actually 🙂

But let’s get started. First, preheat the oven to 160 C. Line a baking sheet with baking paper.

Then, separate egg yolks from egg whites and add egg whites to a medium bowl (or, if you are using a stand mixer, add them in a bowl of it). Whisk the egg whites to stiff peaks, then gradually add the sugar (tablespoon by tablespoon) until you have a smooth mixture.

Divide the meringue into three parts. Leave one bowl white, then color the second bowl light rose and the third bowl a slightly darker rose.

Add the meringue in thirds along with the baking tin, then spread the meringue out evenly.

White, lightly rose, and darker rose meringue

Bake in the oven for 25-30 minutes until the surface is hard and the meringue can be easily removed from the baking paper.

Strawberry Meringue Roll with Mascarpone Filling

For a perfect taste – prepare the filling

While the meringue is in the oven, prepare the cream filling. Add mascarpone cheese, double cream, and sugar to a medium bowl and whisk well with mixer until smooth and thick. Set aside.

Take the meringue from the oven, then leave to cool for 5 minutes. Put a large sheet of baking paper on the worktop and dust with icing sugar.

Baked meringue

Turn the meringue out onto the paper and peel back the lining paper, then leave to cool.

Meringue lined with a mascarpone cream filling

Spread the meringue with the cream, leaving a 2 cm border-free along one short side. Add some strawberries on the top of it.

Meringue lined with a mascarpone cream filling and strawberries

Using the paper to help you, roll up the meringue like a Swiss roll, towards the cream-free short side. Leave the meringue wrapped up in its paper and place in the fridge to firm up for 2 hours before serving.

To serve, unwrap the meringue and transfer it to a serving platter. Sprinkle it with some sugar powder. Serve in slices.

Strawberry Meringue Roll with Mascarpone Filling

Make sure to try other recipes with meringue:

Strawberry Meringue Roll with Mascarpone Filling

You will need

For meringue:

  • 4 egg whites
  • 225 g sugar
  • A pinch of salt
  • Rose food colouring

For a filling:

  • 250 g mascarpone cheese
  • 200 ml double cream
  • 3 tablespoons of white sugar
  • Frozen halved or sliced strawberries
  • Sugar powder for sprinkle

Instructions

  1. Preheat the oven to 160 C. Line a baking sheet with baking paper.
  2. Separate egg yolks from egg whites and add egg whites to a medium bowl (or, if you are using a stand mixer, add them in a bowl of it). Whisk the egg whites to stiff peaks, then gradually add the sugar (tablespoon by tablespoon) until you have a smooth mixture.
  3. Divide the meringue into three parts. Leave one bowl white, then color the second bowl light rose and the third bowl a slightly darker rose.
  4. Add the meringue in thirds along with the baking tin, then spread the meringue out evenly. Bake in the oven for 25-30 minutes until the surface is hard and the meringue can be easily removed from the baking paper.
  5. While the meringue is in the oven, prepare the cream filling. Add mascarpone cheese, double cream, and sugar to a medium bowl and whisk well with mixer until smooth and thick. Set aside.
  6. Take the meringue from the oven, then leave to cool for 5 minutes. Put a large sheet of baking paper on the worktop and dust with icing sugar. Turn the meringue out onto the paper and peel back the lining paper, then leave to cool.
  7. Spread the meringue with the cream, leaving a 2 cm border-free along one short side. Add some strawberries on the top of it.
  8. Using the paper to help you, roll up the meringue like a Swiss roll, towards the cream-free short side. Leave the meringue wrapped up in its paper and place in the fridge to firm up for 2 hours before serving.
  9. To serve, unwrap the meringue and transfer it to a serving platter. Sprinkle it with some sugar powder. Serve in slices.

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