I hope that your Christmas days passed in a warm and cheerful atmosphere, despite all this year’s confusion. I have to admit that this year I allowed myself to eat everything I wanted during the holidays, and I ate much too much. But because we spent these Christmas among a group of friends who cook and bake gloriously, the table was full of delicious home-made food. All of this not only looked beautiful, it tasted wonderful, so it was hard to resist and not to try. So we barely could roll back to our flat with our bellies full of goodness. I think I never ate so many cakes like this year 🙂
So I decided to share with you my first meringue roulade I made couple years ago. Meringue Is one of my favorite desserts, together with mascarpone, whipped cream and forest fruits it tastes like heaven. It will be a great new year recipe. If you’re also a fan of meringue but you have problems baking traditional pavlova, you should definitely try this roulade. It’s not as difficult as I thought it will be, and I’m quite impatient, and more complicated recipes are stressing me out.

But this one looks pretty cool and even if it’s not perfect you can easily decorate it with some fresh fruits and it will immediately look great!

One thing I regret is that I didn’t figure out how to make a keto meringue yet. Once I tried to bake it with xylitol, but it didn’t came out as expected, and I got discouraged.

Well I give myself permission to eat some more cakes and other goodies until New Year, and I’m coming back to my usual food rituals. I have to say I miss a little bit my morning fried eggs with bunch of salad or my bulletproof turmeric latte. But until then lets try one more delicious, naughty meringue.

dark forest fruit meringue roulade

INGREDIENTS:

•  4 small eggs or 3 large ones
• 120 g of fine baking sugar
• pinch of salt
• 1 tsp of potato starch for meringue and 1 tsp for fruit compot
• 250g mascarpone
• 284ml whipping cream
• powdered sugar – for whipped cream and for decoration
• 450 g of frozen forest fruit
• 2 tsp of lemon juice

DIRECTIONS

Separate the yolks from the whites very carefully, placing the whites in a clean bowl. Add a pinch of salt and start mixing from low speed (then you will be sure that all the whites willbeat and nothing will remain on the bottom), after a minute or two, go to the higher speed. Beat until you get nice stiff peaks. Then add bit by bit fine baking sugar and a teaspoon of potato flour. The whites should become thick, white as fresh snow and shiny.

Heat the oven to 180ºC.

Spread the baking paper on a large baking tray. It is best to use a spatula to spread the whites in the form of a rectangle over the entire surface of the sheet. Place it in the oven and bake for about 15 minutes. After this time, I turned off the oven and left the meringue inside for an additional 10 minutes.

Sprinkle a clean kitchen cloth evenly with powdered sugar. Take the meringue out of the oven and turn it upside down (don’t worry, it sticks to the paper quite well) and put it on a cloth. Then gently remove the paper on which the meringue was baked. In my opinion, this is the most difficult part – remove the paper so as not to tear the meringue (it is soft and sticky). Set aside the meringue to cool and start preparing the filling.

Boil the frozen fruit with a little bit of powdered sugar and lemon juice. The fruits should be sour. Then mix a teaspoon of potato starch in a little water and pour it into the fruit, mix it quickly and remove it from the heat when it thickens. Set aside to cool.

Whip the cream with powdered sugar until stiff. Add as much sugar as you like. I added about 2 tbsp. If you prefer more or less sweet, add more or less sugar. Add the mascarpone to the whipped cream and beat it briefly. If necessary, add a little more sugar.

Spread the cooled down frużelina on the surface of the meringue, leaving a margin on the shorter sides. Then spread the cream, also leaving a little margin. Now it only remains to roll up the roulade. Using the cloth, slowly roll it along its long side (the roulade will be shorter, but thicker).

Put the roulade in the fridge for at least two hours to let it set. It will be much easier to portion. Before serving, sprinkle with powdered sugar. Keep it in the fridge for up to 2 days.