Raspberry Apricot Meringue Roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Line a baking tray (inside dimensions 24 x 36 cm) with baking paper and spread a thin layer of oil on it. Beat the egg white with the whisk of the hand mixer until stiff. Add 100 g sugar and continue beating for a few minutes. Mix 75 g sugar, 1 packet vanilla sugar and starch. Add the vinegar to the egg white mixture and continue beating until the mixture is very firm and shiny

2. 2

   Pour the egg whites onto the baking paper and spread evenly. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 25-30 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. Place 1 piece of baking paper on a rectangular cake rack and dust with icing sugar. Turn the meringue plate over onto the baking parchment, remove the baked paper. Cover the plate with a slightly damp tea towel and let it cool down

3. 3

   Raspberries selected. Drain the apricots well and mash them. Stir the quark, mascarpone, 25 g sugar and 1 sachet of vanillin sugar until smooth. Pour the cream onto the meringue platter and spread it out, leaving about 1 cm of edge free all around. Spread apricot puree in streaks on the cream, then spread the raspberries on top. Roll up carefully from the long side and chill for about 1 hour. Dust with icing sugar and serve immediately

4. 4

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
200 kcal

CARBS
23 g

FATS
9 g

PROTEINS
5 g