Raspberry Meringue Roll à la Anna Pavlova

The best, the most delicious, the most tender, for the holiday! Anna Pavlovaʼs meringue roll tastes the same as the famous dessert, but is prepared using a different technology. It requires some skill, but can be done the first time. I make it with raspberries, but they can be replaced with any other berries.
cook time: 2h
Ava Prescott
Raspberry Meringue Roll à la Anna Pavlova

Nutrition Facts (per serving)

206
Calories
6g
Fat
31g
Carbs
3g
Protein

Ingredients (6 portions)

Korzh:

Sugar 120 g
Egg whites 4 pc
Starch 15 g
White wine vinegar 0.5 tsp
Vanillin 0.5 g

Filling:

Vanillin 0.2 g
Raspberries 200 g
Cream 250 g
Powdered sugar 2 tbsp

Decoration:

Raspberries 50 g
Powdered sugar 50 g

Recipe instructions

Step 1

Step 1
How to make Anna Pavlovaʼs meringue roll? Prepare all the necessary ingredients for baking meringue. You will also need a clean and dry bowl for whipping the egg white dough. A glass, enamel, or ceramic container is suitable, but not an aluminum one, otherwise the protein will turn gray.

Step 2

Step 2
How to beat egg whites correctly? In order for the whites to beat well, the eggs must be fresh and chilled (out of the refrigerator). When you separate the whites from the yolks, be careful. It is important that not a drop of yolk gets into the white. Beat with a mixer at minimum speed. Add sugar and vanillin little by little. Do not stop the whipping process. When the sugar is completely dissolved, increase the mixer speed and beat the egg whites until stiff peaks form.

Step 3

Step 3
Add white wine vinegar and cornstarch. To avoid protein settling, stir the mixture carefully and slowly. Vinegar is necessary to stabilize proteins. You can replace it with lemon juice. Starch prevents sugar from quickly absorbing moisture from the air, so the finished meringue will be crispy on the outside and soft, creamy on the inside. Corn starch can be replaced with potato starch, but the amount should be reduced by half.

Step 4

Step 4
Preheat the oven to 180°C. To prevent the meringue from sticking when baking, cover the baking sheet with parchment or grease the bottom with butter. Lay out the dough. Level the surface. Bake for about 25-30 minutes. Each oven bakes differently. Therefore, the baking time and temperature may need to be changed. When the meringue turns a light yellow shade, check. It should be dry on top and slightly damp and sticky on the bottom.

Step 5

Step 5
Remove the crust from the oven and leave it to cool directly on the baking sheet. Prepare the filling. You will need heavy cream, raspberries, powdered sugar, vanilla.

Step 6

Step 6
Raspberries can be fresh or frozen. Wash fresh raspberries under running water. Pat dry on paper towels. Thaw frozen berries (be sure to drain the liquid from defrosting the berries). You can take any other berries: strawberries, cherries, blueberries.

Step 7

Step 7
Whip the cream into a strong foam. How to whip cream correctly? Use a product with at least 30% fat content, otherwise it will not fluff up. The cream, like the bowl for whipping, must be very cold, so before whipping, keep it in the refrigerator for at least 1-2 hours. Start beating with the mixer at the lowest speed, gradually increasing the speed.

Step 8

Step 8
Since heavy cream whips very quickly, regular sugar does not have time to dissolve, so it is better to use powdered sugar. Vanillin can be replaced with vanilla sugar (in the appropriate proportion specified in the instructions). How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. The main thing here is not to over-whip the cream so that it does not turn into butter.

Step 9

Step 9
Sprinkle the surface of the protein cake generously with powdered sugar through a fine strainer.

Step 10

Step 10
How to properly turn meringue over without damaging it? Cut baking paper to the appropriate size and cover the baking tray with the cooled crust. Place a cutting board on top. While holding it, flip the baking sheet over. The cake will end up on baking paper.

Step 11

Step 11
Lay out the buttercream. Spread it evenly over the surface of the crust, leaving 2.5 cm at the edges.

Step 12

Step 12
Place raspberries evenly on top.

Step 13

Step 13
Roll the roll tightly. Wrap it in parchment, cling film or foil. Place the roll in the refrigerator for 2-3 hours until it is well soaked in the cream.

Step 14

Step 14
Before serving, sprinkle the roll with powdered sugar. Garnish with berries and fresh raspberry leaves. Meringue Pavlova roll is ready!

Additional rubrics

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