This exquisite Meringue Roll, filled with a delightful combination of raspberry and mango purees, is a perfect dessert that balances sweetness and tartness beautifully. It’s light, airy, and the creamy filling adds a luxurious texture.
Why You’ll Love This:
- Light and airy meringue
- Exotic blend of raspberry and mango
- Perfect balance of sweet and tart flavors
Perfect for: Special occasions, summer gatherings, or as an elegant dessert for any event.
Ingredients:
Filling:
- 170g Raspberry Puree
- 50g Mango Puree
- 30g Sugar
- 15g Cornstarch
Meringue:
- 200g Sugar
- 140g Egg Whites
- 10g Cornstarch
Cream:
- 400g Cream Cheese
- 250g Mascarpone
- 90g Powdered Sugar
Instructions:
- Filling:
- Warm the purees slightly. Mix sugar and cornstarch, then add to the purees.
- Cook for 1-2 minutes after boiling. Let cool.
- Meringue:
- Mix egg whites with sugar and place over a water bath. Stir constantly to dissolve the sugar.
- Remove from the bath and whip at high speed until stiff. Fold in cornstarch.
- Spread the meringue on parchment paper.
- Bake at 150°C for 20-30 minutes until a crispy crust forms.
- Cool, then remove the parchment.
- Assembly:
- Spread the berry filling over the meringue. Add a layer of cream.
- Roll up the meringue carefully.
- Chill for a few hours.
- Cream:
- Whip all cold ingredients together until smooth.
Enjoy this delightful Meringue Roll with its perfect combination of raspberry and mango, encased in a light and crispy meringue! 🍓🥭🍰
