Blackcurrant meringue roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the egg whites with the whisks of the hand mixer until stiff. Add approx. 100 g sugar and continue beating for a few minutes. Mix 120 g sugar, vanillin sugar and starch. Add 1 tsp. lemon juice to the beaten egg white and continue beating until the mixture is very firm and shiny

2. 2

   Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes until the surface is crispy and the base separates easily from the baking paper. Remove and leave to cool on the baking tray for a few minutes

3. 3

   Place 1 piece of baking paper on a rectangular cake rack and dust thickly with icing sugar. Turn the meringue plate over onto the baking parchment, remove the baked paper. Cover the plate with a slightly damp cloth, let it cool down

4. 4

   Wash the currants, shake dry and, except for a few panicles for garnishing, pluck the berries from the panicles. Whip the cream until stiff. Stir mascarpone, 2 tablespoons lemon juice and 100 g sugar until smooth. Fold in the cream first, then the currants. Spread the cream on the meringue platter. Leave approx. 1 cm of edge all around. Roll up from the long side and chill for about 1 hour. Decorate with currant panicles and serve immediately

5. 5

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
280 kcal

CARBS
26 g

FATS
18 g

PROTEINS
3 g