Light meringue roll with raspberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the meringue roll, line a baking tray (approx. 35 x 40 cm) with baking paper and spread a thin layer of oil. Beat the egg whites until stiff, pour in 75 g sugar and continue beating until the sugar has dissolved.

2. 2

   Mix 100 g sugar, 1 packet of vanilla sugar and starch. Add the vinegar to the egg whites and continue beating until the mixture is very firm and shiny.

3. 3

   Spread the beaten egg white on the baking tray. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 25 minutes until the surface is crispy and the base separates easily from the baking paper.

4. 4

   Remove and leave to cool on the tray for about 10 minutes.

5. 5

   Place 1 piece of baking paper on a rectangular cake rack (or the oven rack) and dust with 2 tablespoons of icing sugar. Turn out the meringue plate and pull the baking parchment from the plate.

6. 6

   Cover the plate with a slightly moistened tea towel and let it cool down.

7. 7

   For the filling, soak gelatine in cold water. Mix quark, 1 tbsp. icing sugar and 1 packet of vanilla sugar. Whip the cream until stiff. Squeeze the gelatine, dissolve over low heat. Stir in 2 tbsp. quark and then stir into the remaining quark.

8. 8

   Fold in the cream.

9. 9

   Select the raspberries, wash them carefully if necessary. Spread the quark cream on the meringue platter, leaving about 2 cm free around the edges. Spread the raspberries on top, except for 12 pieces for decoration. Roll up from the short side and chill for about 1 hour.

10. 10

    Pass the fruit spread through a fine sieve. Dust the meringue roll with some icing sugar before serving and decorate with the remaining raspberries and fruit spread. It is best to consume meringue roll on the same day, otherwise it becomes too soft.

Nutrition Facts

KCAL
140 kcal

CARBS
20 g

FATS
5 g

PROTEINS
4 g