Mascarpone Meringue Roulade

Category: Confectionery
Mascarpone Meringue Roulade

Ingredients

Egg whites 4 things.
Salt 1/4 tsp
Sugar (fine sugar) 3/4 Art.
Toasted and peeled hazelnuts 1 tbsp.
Starch 1 tsp
Vinegar 1 tsp
Vanilla essence 1 tsp
Filling:
Mascarpone 150 g
Sugar 3 tbsp. l.
Cream 100 ml
Instant coffee 1 tsp
Hot water 1 tsp

Cooking method

  • Beat egg whites with salt. Continuing to beat, add gradually (1 tablespoon each) sugar. Beat until a glossy white mass is obtained, while whipping keeps stable peaks when raising the whisk. Grind the hazelnuts and add them to the whipped meringues along with the vanilla essence, starch and vinegar. Gently mix everything in a circular motion, trying not to knock off the proteins.
  • Line a baking sheet with parchment and lay out the meringues, making sure to form a 9x13 "(23x33cm) even rectangle.
  • Bake for about 20-25 minutes or until the meringue is dry and browned. It is important not to overexpose the roll, because then it will become too dry and break when you try to roll it. If you get it ahead of time, then it will not separate from the parchment paper.
  • Turn the finished roll onto a clean sheet of parchment paper, let cool for 5 minutes and carefully remove the parchment on which it was baked.
  • Filling.
  • Dissolve coffee in hot water, let cool slightly and mix with mascarpone. Add sugar and mix well. Whisk in the cream and mix with the mascarpone.
  • Assembly.
  • Put the filling on the surface of the cooled meringue, flatten and roll, helping yourself with parchment paper. Chill the finished roll in the refrigerator for 30 minutes and serve.

Time for preparing:

about 20-25 minutes

Cooking program:

Preheat oven to 300F (150C).

Note

At the request of workers and meringue lovers, I want to post here a step-by-step photo of an indescribably delicious dessert, which is made in 30 minutes. and it also cools in the refrigerator in 30 minutes.
recipe downloaded from cooking in one of my favorite topics: desserts by Michelle "
🔗

Here is the original recipe and the author's description.

Lyulёk
And now my accompaniment and comments:

1. First, let's prepare all the ingredients for the dessert:
(in the photo 1 teaspoon of starch, I did not show coffee and water)
I took apple cider vinegar: it's not important, instead of vanilla essence, vanillin is on the tip of a knife).

Mascarpone Meringue Roulade

In a glass jar - homemade Mascarpone (made according to the recipe:
Mascarpone Meringue Roulade

Grind 1.5 cups of fried hazelnuts in a blender (processor, etc.), but not into flour, but something like this:
Mascarpone Meringue Roulade
Lyulёk
Mix chopped hazelnuts with 1.5 hours. l. sifted starch, a pinch of vanillin and 1.5 hours. l. vinegar. Gently mix it into whipped whites with sugar in a circular motion.
Here's what I ended up with at the end of light mixing:
Mascarpone Meringue Roulade

We put the oven to warm up to 150 degrees.

Now, on a baking sheet with baking paper, apply a layer of protein dough with a thin layer (about 1-1.5 cm thick). My baking sheet is this size: 33 cm x 40 cm (which is why I increase the portion 1.5 times).
you need to try to apply the dough in an even layer so that there are no overdried places, otherwise they will break when you fold the roll.
Mascarpone Meringue Roulade

Bake for 20-25 minutes at 150 degrees or until the surface of the meringues is dry and browned.
We check the readiness by touch. If, when pressed with a finger, the meringues stick to the finger - "The client is not ready yet." Please note: the meringues should not be hard to the touch, soft, but no longer sticky. You shouldn't press hard either. Lightly and gently.

Mascarpone Meringue Roulade
Lyulёk
Turn the finished roll onto a clean sheet of parchment paper,
Mascarpone Meringue Roulade

Let it cool for 5 minutes and carefully remove the parchment on which it was baked.
Mascarpone Meringue Roulade
Now let's start preparing the filling.
For these purposes, I brew very strong coffee (triple). 1 tbsp. l. this coffee is mixed with 3 tbsp. tablespoons of sugar and cool slightly. Then mix easily with mascarpone. Whip 100 cream and mix them with mascarpone too.
The result is a cream like this:

Mascarpone Meringue Roulade
Lyulёk
Now we proceed to the final stage of preparation: assembly.

We spread the filling on the surface of the cooled meringue, level and roll up the roll, helping ourselves with parchment paper.
Mascarpone Meringue Roulade

and we roll it up, helping ourselves with parchment paper and a spatula (if all the same the meringues were almost baked)
Mascarpone Meringue Roulade

Cool the finished roll in the refrigerator for 30 minutes (if you can stand it) and serve or eat on the go without serving.
Enjoy your appetite !!!
Celestine
I mastered it, hurray. Really very simple, but delicious ... mmm.
Thank you Lyulyok for sending me to such a recipe
Lyulёk
To your health!
The eyes are afraid, but the hands are doing!
Thank you Celestinochka for not being afraid to do it.
I'm thinking, what if this roll is smeared with gentle Qween butter cream? (to facilitate preparation). I'll have to try
Celestine
By the way, I forgot to add: somewhere it remotely resembles a Kiev cake, but only cakes, there is a different cream
Lyulёk
Maybe, although in Kiev, the cakes are dry, but here they are damp.
I realized that there is somewhere else in this recipe to unfold.
You can take the roll itself as a basis, and the filling is variations on different topics.
Celestine
Quote: Lyulёk

Maybe, although in Kiev, the cakes are dry, but here they are damp.
I realized that there is somewhere else in this recipe to unfold.
You can take the roll itself as a basis, and the filling is variations on different topics.
And why not make the cakes "dry" round and smear with cream.
MariV
Quote: Celestine


And why not make the cakes "dry" round and smear with cream.
So I today, after twisting (and torture - it didn't dry out - it stuck to the parchment, then it got dry - it crumbled) I thought about it in a roll - I won't even make a round shape again - I'll just cut it and anoint it with cream.
Yes, delicious, now it is in the refrigerator with a gnarled sausage, cooling down.
Lyulёk
Girls, if you make dry cakes, remove the vinegar from the dough recipe. because it does not allow the meringues to dry.
Here is a quote from tinaff: "Yes, there is also vinegar in Michelle's meringue roll. It is added to maintain a low viscosity of proteins, which makes it easier to roll into a roll. In Kiev, everything should be perfectly air-dry."
I advise you to read Temka at this link:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=10233.75

MariV
My squirrels also whipped perfectly, and the cakes rose perfectly in the oven - the problem is curling.
Lyulёk
Quote: MariV

My squirrels also whipped perfectly, and the cakes rose perfectly in the oven - the problem is curling.
In order for the roll to be baked evenly (there were no overdried places), you need to distribute the dough as evenly as possible over the thickness on parchment paper and not dry it out during baking.
when twisting the roll, do not rush, help him with a spatula.
Summer resident
Lyulek, this morning my husband finished the last piece of your roll with the words: "Yes, really tasty roll" As you understood, from the lips of my husband this is the highest degree of approval. Thank you so much
Hairpin
Lulek!
I correctly understood that I can replace the cream with Charlotte and I no longer need mascarpone? Something cream with coffee doesn't appeal to me ...

1. There is Mascarpone at the Crossroads. It tastes like disgusting disgusting.
2. I didn't succeed! But what didn't work out - very tasty !!!
2.a. What I baked couldn't be rolled up at all. Broke.
2. b. That, then I mixed, turned into water. Absolutely.

She broke into pieces and poured some water. Schaub everything that I can’t do is also unsuccessful!

Summer resident!
You can feel the coffee ... But I don't like it so much as I hate it ...

I think that the problems with folding, from the fact that I baked it at too low a temperature. You have to learn to fit in 20-25 minutes. And I had ... about an hour.

But the cream ... Stir the thick mascarpone with the cream with a spoon ...It was problematic. So I took a mixer. I still want to return to Charlotte ... If I don't like two of the three components, then I’ll hardly like the result ...

So now I have a large bowl of cracked meringue and doused with a mixture of mascarpone, cream and coffee!
Alexandra
Hairpin,

In my previous pre-diabetic life, I made tiramisu from real mascarpone many times. And everything was perfectly stirred with a spoon. True, at first I knocked down 30% cream with sugar with a mixer, then added mascarpone to this cream in a spoon. Plus vanillin. Everything blended beautifully.

And they just don't eat mascarpone without anything, that's probably why they didn't like it. A little sugar is needed for mascarpone cream, then it (cheese cream) reveals its fresh milk taste.

For people like me who do not like fatty foods - the idea of ​​a light curd cream for tiramisu is also suitable for a roll

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.0
vi_kon
To my taste, mascarpone is like thickened cream, that is, not more muck than the cream itself. Not everyone tolerates high fat content.

Usually, first I knead it slightly with a spoon, then with a mixer at low speeds it is smeared to a creamy consistency, and then you can add other ingredients to it. But I did not make a roll, this is the case with tiramisu.
I think that here you can reduce the thickness of the cheese by first adding coffee, and then cream. In fact, adding coffee to the cream, and even instant coffee, also surprises me.
Lyulek
Hairpin! Let's start to understand ...

Quote: Hairpin

2. I didn't succeed! But what didn't work out - very tasty !!!

Everything worked out for you, only with some flaws

Quote: Hairpin


2.a. What I baked couldn't be rolled up at all. Broke.
... I think that the problems with folding, from the fact that I baked it at too low a temperature. You have to learn to fit in 20-25 minutes. And I had ... about an hour.

The main thing is that you made the right conclusions: the cake has dried out unambiguously. if written 20-25 minutes at 140-150C. So this is how it should be done.
I think that you were as close as possible to the Kiev Cake

Quote: Hairpin


2. b. That, then I mixed, turned into water. Absolutely.

But the cream ... Stir the thick mascarpone with the cream with a spoon ... It was problematic. So I took a mixer. I still want to go back to Charlotte ...

You could beat the water with a mixer and you would get an excellent thick cream. Well done! Thanks to you, others will know how to get out of this situation.

Hairpin, you like Kiev cake more, judging by your body movements (overdried cake, preference for Charlotte).
And this is understandable. It's just that the people of Kiev can't look at the Kiev cake anymore (with rare exceptions). Overeat! That's what attracts to the exotic.
Hairpin
Quote: Alexandra

I have made tiramisu from real mascarpone many times. And everything was perfectly stirred with a spoon. True, at first I knocked down 30% cream with sugar with a mixer, then added mascarpone to this cream in a spoon. Plus vanillin. Everything blended beautifully.

Alexandra, well, I felt that the technology had gone ... If the dislike for mascarpone does not last forever, I will try this ...

Quote: Summer resident

Hairpin, I hope to hear your feedback after your cup of meringue and water is empty

Summer resident, nevertheless managed to take a picture of my work. More precisely the leftovers. There are almost no more left ...

Mascarpone Meringue Roulade

The husband expressed full readiness to eat all the other unsuccessful options.

Lulek! I will continue to bring it to a collapsible state. But the cream ... Well, it smells very coffee. My husband loves coffee, I can't stand it. So I will change the cream. I'll try option Alexandra to charlotte.
Alexandra
Hairpin, and you are not too lazy to make 2 half sheets of meringue, one with coffee for your husband, the other without coffee for yourself, and in the second put coarsely chopped strawberries - it is phenomenally combined with mascarpone. And we'll see later which of the two your husband wants more
Hairpin
Alexandra, that is, everything is the same, first cream + sugar (mixer at full power), a little mascarpone (mixer at full power), and then strawberries (mixer at low power).So?
Alexandra
Hairpin, no need to break strawberries.
After making the cream, just stir in the coarsely chopped strawberries with a spoon, it tastes better
Also do not forget vanillin, a little - at least a quarter of a gram, it ennobles mascarpone very much. And a little more cream, you will not add coffee
I made 200 ml of cream and 1 tbsp for a package of cheese. l. Sahara
Hairpin
And I had take two. Unsuccessful again. The temperature was made higher there so that it would be reasonable in 25 minutes. He blushed, then he blushed, yes ... I did not tear off the parchment. I think I stumbled here:

Quote: Lyulёk

Bake for about 20-25 minutes or until the meringue is dry and browned.

First, it must be reddened, and then it takes more time. If taken out almost immediately after browning, it is not yet ready.

Well ... the going one will master it ... I can already see the goal !!!
Lyulek
Hairpin! What does not work with this roll?
And the tactile version of the check was: did you check the stickiness with your fingers, as I wrote?
Quote: Lyulёk

Bake for 20-25 minutes at 150 degrees or until the surface of the meringues is dry and browned.
We check the readiness by touch. If, when pressed with a finger, the meringues stick to the finger - "The client is not ready yet." Please note: the meringues should not be hard to the touch, soft, but no longer sticky. You shouldn't press hard either. Lightly and gently.

Mascarpone Meringue Roulade
Summer resident
Hairpin, if the parchment on the back is slightly moistened with water, it comes off well. Iron it with a wet pen several times and that's it.
koshmarik
I also made a meringue roll on Sunday, it is really very tasty and most importantly quite simple, though my sister did it (she is a specialist in folding all kinds of rolls, she got a spin on rolls), but according to the reviews of everyone who tried it, they said that it was fantastic. I'll post the photo as soon as I figure out how to add them here
Lyulek
koshmarik , Congratulations!!!
I'm glad it worked out!
And Hairpin is silent?
I have already begun to worry ...
Hairpin!!! How is the meringue roll doing there?
Hairpin
Lulek!
Well, I have progress, but ... the result is still far away.
With the cream, everything is tip-top, the meringue has moved away from the paper, but ... it does not really fold into a roll ... The bottom layer is dry and brittle, and the top one is like damp cotton wool ...
Well, here's how I got it:

Mascarpone Meringue Roulade Mascarpone Meringue Roulade

Maybe I have troubles with vinegar? Maybe I have not one teahouse, but two ... or three ... I have 5.5% apple cider vinegar ... imported ... maybe it's too weak? Tomorrow I'll try again (the mascarpone is left) with three teaspoons of vinegar.

In general, it is already delicious!
Hairpin
DOES NOT FOLD !!! NO !!! BREAKING !!!
Added 2.5 teaspoons of vinegar 5% versus one and, just in case, 1.5 teaspoons of starch versus one !!!
The bottom is hard, the top is here and there, and the inside is cotton wool (not even baked).

Fot will be when the radical works.

I went to call Cake...
Cake
I came.
Hairpin, can I tell you "honestly, openly, in a Komsomol style"? You have a problem with oven... It is she who does not allow you to make the layer optimally baked and, in terms of moisture, suitable for rolling into a roll. nor vinegar. you won't help here with starch, only spoil the taste.
If you have different modes in your oven, try changing them. But I wouldn't bother. Honestly new ... Roll up even a biscuit roll is not always and not everyone succeeds ... If you like the recipe, then bake a layer, cut into cakes, grease and eat for health! What difference does it make whether you have it with a pipe or with a square on a plate? as my husband says: it doesn't affect the speed! Although no, it does! You can do it much faster!
However, if you still won over the "fix idea" to wrap it up in a roll, train on a biscuit layer. When you fill your hand, switch to a more difficult dough to wrap.
Hairpin
Oh thank you! I also started sinning on the oven. I will try again without convection.
And the husband really says, they say that you are tormented, add a book and that's it! I will not train with biscuit, my husband likes bezeless options more.

By the way, the Zanussi oven is ... 3-4 years old.
koshmarik
My hairpin is also an oven with all sorts of bells and whistles, so I baked on the function the upper lower heat without convection, and everything turned out well.
Hairpin
I will not say that I have it with cool bells and whistles. It's just that there is just an oven, and there is an oven + convection. But on top - nothing ... That is, my top is rather weak ... I think we need to put another baking sheet under this baking sheet. Maybe it will equalize ...
koshmarik
Interestingly, he can simply try without convection, although according to the description, convection creates the same temperature throughout the oven. That is, it should be quite hot from above, I even slightly lower the temperature when the convection peak, as everything is baked faster with it.
Lyulёk
Hairpin! Swallow! I think that you have dried up the roll.
The inside should be cotton wool, And it breaks down, then it is overdried.
Tortyzhechka gave very good advice. Thanks her.
Don't worry about turning. Layer the squares and - in the fridge !!!
Saturate - everything will become a homogeneous mass!
Hairpin
I’ll try again. I won't grease with cream, that's not the point! And then I'll move on to the squares!
Lulek, if Cake I didn't reject my oven, can you imagine how much you would suffer with me?

I wonder why is there starch? So, an evening horse ...
Lyulёk
Quote: nut

Girls want to bake an entot roll today I don't have baking paper, can I use Teskom's rugs?
I do not advise: the bottom is not baked, it remains moist and damp. And the top dries up. Can't collapse
nut
Ufff, hurray, I made it: wow: I made Mascarpone from store-bought sour cream 30%, it seemed like it worked, though I never tried this real one, but I made the meringue from 6 proteins, it was baked for more than 25 minutes. As soon as I tried it with my finger and nothing stuck, I pulled it out of the oven, put it on parchment and removed (easily) the paper. By the way, I baked on ordinary tracing paper (I make patterns on it) I smeared cream on the slightly cooled cake and very easily everything rolled into a roll and in the refrigerator - I have not tried it yet
This is a ready-made mascarpone cream and the roll itself:Mascarpone Meringue Roulade
Mascarpone Meringue Roulade
Lyulёk
nut, our regiment has arrived !!!
Congratulations!!! You did it !!!
Have you tried it yet?
nut
Lulek tried it - a delicious, delicate dessert (y) Only I thought I was too clever with sugar - it turned out very sweet (can this and should be?) If it's not difficult to tell how much sugar should be put in the meringue gr. or Art. l. for 6 proteins. The mascarpone itself is a cream, already before spreading, sweet and sour, pleasant to the taste, all the sweetness I got in merengue
Lyulёk
Here I have given the original recipe without changes. This is what my household loves.
And I like the less sweet. I don’t touch the meringues, I don’t reduce the sugar in them, but in the cream for myself, my beloved, I put only 1 tbsp. l sugar, and sometimes 1 tsp. Enough for me!
nut
So next time I am also 1 tsp. put

Just now I carefully read your step-by-step explanation and saw my mistake: if the glass in the recipe is 240 ml, then 3/4 cup of sugar is 180 ml, and for 6 proteins 180 + 90 = 270 ml - I thought so. And you have 200g. sugar That's why I'm already so sweet
Katyushka
I made a roll of 4 proteins, and of course it cracked when folded. Perhaps I overexposed it in the oven, because after 15 minutes the surface did not stick, and the layer was soft, but after 25 minutes it felt the same, and the surface was more rosy. When I took out the cake, it turned over easily and the paper came off well. And here my other mistake is possible - I could cool for too long, although it seemed like 5-7 minutes passed.
And I also have a question about the cream. The cream turned out to be like liquid sour cream in consistency, that is, quite fluid - is that how it should be?
I made the cream like this:
100 g sweet cheese with vanilla + 100 ml cream 33% - whipped with a blender
then added 1.5 tbsp. l. sugar and coffee solution - whipped with a blender
with a mixer, whipped 100 g of 33% cream and then added the resulting mixture, well, whipped it still. The feeling was that the cream was too much.
Maybe I did something wrong.
Lyulёk
You probably overexposed the roll in the oven. So he broke!
And instead of cheese, you need to take mascarpone. it gives thickness when lightly whipped with cream.
Katyushka
I made another roll, nothing was left of yesterday.I bought a mascarpone - well, it tastes like good fresh and thick sour cream (at least it seemed to me so). I kept it in the oven for 12 - 15 minutes, I didn't seem to dry it out and didn't stick to my finger. But the cream still spread and flowed out - it just melted on the cake!
Lyulёk how many minutes it takes to cool the meringue, I'm just afraid if you hold it for a very long time, it will freeze and curl up badly, and almost immediately the cream melts
Lyulёk
You can cool it for 10 minutes on a wire rack, spread thickly with cream. Nothing wrong. if it melts a little. It will set in the refrigerator and be normal. By itself, this roll is damp. So it was intended
Katyushka
Mascarpone Meringue Roulade
Here's what happened today. Yesterday the roll was drier, today the cream flows out and the roll turned out to be more flattened. I draw conclusions - we will train! It remains only to decide where to put the yolks.
Lyulёk
Quote: Katyushka

Yesterday the roll was drier, today the cream flows out and the roll turned out to be more flattened. I draw conclusions - we will train!

Excellent roll! Does the cream flow out even after the refrigerator?

Quote: Katyushka

It remains only to decide where to put the yolks.
Do you want to make a classic crème brulee?
There is a great recipe here:
🔗
Katyushka
Yes, the cream leaks a little after the refrigerator, apparently this time I did not dry it in the oven, after the destruction we will do take 3
Thank you for the idea of ​​crème brulee, it has been in the freezer for a couple of weeks (and the squirrels were waiting for their turn), you probably have to master mayonnaise.

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