Strawberry Whipped Cream Meringue Roll

Deliciously smooth, topped with whipped cream and strawberries! Opt for meringue roll if you don’t know what dessert to surprise your guests with. This culinary airy miracle is prepared quickly and easily, but it will bring a lot of pleasant impressions.
cook time: 5h
Ava Prescott
Strawberry Whipped Cream Meringue Roll

Nutrition Facts (per serving)

229
Calories
9g
Fat
26g
Carbs
3g
Protein

Ingredients (6 portions)

Meringue:

Sugar 180 g
Vanilla sugar 10 g
Egg whites 4 pc

Cream:

Powdered sugar 2 tbsp
Cream 400 ml

Filling:

bitter chocolate 30 g
Strawberry 250 g

Recipe instructions

Step 1

Step 1
How to make meringue roll? First, prepare the ingredients for the crust. Separate the whites from the yolks. Not a drop of yolk should get into the whites, because then they won’t beat.

Step 2

Step 2
Beat the egg whites with a mixer until they form a thick foam, gradually adding sugar and vanilla sugar. You need to beat until such a state that when you turn the bowl of whites upside down, they will not fall out of it. The consistency of properly whipped egg whites should be sticky, elastic and very dense.

Step 3

Step 3
Line a baking sheet with parchment and sprinkle the parchment with powdered sugar. Lay out the protein mixture and smooth it out, forming an even thick rectangle. I needed a specific roll size, so I used a large rectangular baking pan instead of a baking sheet.

Step 4

Step 4
Bake the meringue cake for 15-18 minutes in an oven preheated to 180°C until light golden brown.

Step 5

Step 5
Sprinkle powdered sugar on top of the finished meringue (this is necessary so that it does not stick to the parchment), cover with a sheet of parchment, turn the cake upside down and remove the parchment from it. And leave the cake to cool.

Step 6

Step 6
For the filling you will need strawberries and bitter or dark chocolate. It is better to first put the chocolate in the refrigerator for 1-3 hours, or better yet overnight, so that it does not melt in your hands.

Step 7

Step 7
Finely chop the chocolate with a knife.

Step 8

Step 8
Wash the strawberries, dry and cut into slices. If the berries are small, cut them in half. My strawberries were small, so I cut some in half and left some whole.

Step 9

Step 9
For the cream we need heavy whipping cream and powdered sugar. You don’t have to add powdered sugar at all if you think the cake already has a lot of sugar.

Step 10

Step 10
Beat the cold cream with a mixer until soft, stable peaks, adding powdered sugar. Then beat for a few more minutes until the mixture becomes dense and the whisk mark stops tightening. As with whipped egg whites, when you turn the bowl over, the cream should not fall out.

Step 11

Step 11
Spread the whipped cream evenly over the meringue crust, reserving a little cream for spreading on top.

Step 12

Step 12
Sprinkle the cream layer with chopped chocolate and place strawberries on top of the cream, reserving some strawberries and chocolate for decoration.

Step 13

Step 13
Roll the cake and place it on a plate, seam side down. Brush the top of the roll with the remaining cream, sprinkle with chocolate and decorate with strawberries.

Step 14

Step 14
Place the meringue roll with strawberries in the refrigerator for 3-4 hours.

Step 15

Step 15
Cut the finished roll into portions and serve. Bon appetit!

Additional rubrics

Related recipes