Filled meringue roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line a baking tray (32 x 39 cm) with baking paper. Brush thinly with oil. Beat the egg white and lemon juice with the whisk of the hand mixer until stiff. At the same time, pour in 100 g sugar and 1 packet of vanilla sugar. Beat until the mixture is shiny white.

2. 2

   Mix 150 g sugar and starch well. Add to the beaten egg whites and beat for 6-8 more minutes. The mixture must be very firm and shiny white. Put the beaten egg whites on the baking paper and spread evenly. Spread almond flakes evenly on top.

3. 3

   Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 35 minutes on the middle shelf. The surface should be crispy and the baking paper should come off easily. Remove from the oven and leave to rest on the tray for approx. 5 minutes.

4. 4

   In the meantime, briefly mix the mascarpone, quark, 1 packet of vanillin sugar and 75 g sugar with the whisk of the hand mixer. Put them in a cold place. Stir Lemon Curd with a fork until smooth. Place a piece of baking paper (the size of a baking tray) on a rectangular cake rack. Dust evenly with 3 tbsp. icing sugar.

5. 5

   Quickly turn the meringue plate over onto the baking paper. Remove the baking parchment. Let meringue cool down. Spread the mascarpone cream evenly on the meringue platter, leaving a free edge of about 1.5 cm all around. Put the curd as a blob on top and smooth it down.

6. 6

   Carefully roll up from the short side using the baking paper. Arrange immediately on a plate or board, dust with 1-2 tbsp. icing sugar and serve.

Nutrition Facts

KCAL
290 kcal

CARBS
36 g

FATS
13 g

PROTEINS
6 g