Meringue roll with chocolate cream
The meringue roll with chocolate cream is a wonderful choice to transform leftover egg whites from various dishes into something truly special. This recipe is not only delicious but also easy to prepare, making it an ideal quick dessert for any occasion. Whether you want to impress guests at a party or simply indulge in something sweet, this roll will surely be appreciated.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Total time: 4 hours (including cooling time)
Number of servings: 8-10 slices
Ingredients
For the base:
- 8 egg whites
- 8 tablespoons sugar
- 6 tablespoons flour
- 2 tablespoons semolina
- 3 packets vanilla sugar
- A pinch of salt
For the cream:
- 200 ml liquid cream
- 150 ml milk
- 1 packet chocolate Creme Ole
For the glaze:
- 100 g milk chocolate
- 75 ml milk
- 25 g sugar
- 25 g butter
Step-by-step preparation
Step 1: Preparing the base
1. Beat the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. It is essential that the bowl is completely dry, with no trace of fat, to achieve perfect peaks.
2. Add the sugar: Continue mixing, gradually adding the sugar and vanilla sugar. Mix until the mixture becomes a glossy and firm cream, about 5-7 minutes.
3. Incorporate the dry ingredients: In another bowl, mix the flour with the semolina, then add this mixture to the egg whites. Use a spatula and gently fold in the ingredients with up-and-down motions to avoid losing air in the mixture.
4. Bake the base: Pour the mixture into a baking tray lined with parchment paper (dimensions 24x30 cm) and level the surface. Preheat the oven to 180 degrees Celsius and bake for 20-25 minutes, until the base is lightly golden and a toothpick inserted in the center comes out clean.
Step 2: Cooling the base
5. Cool the base: Remove the tray from the oven and let the base cool for a few minutes. Then, gently peel off the parchment paper and roll the base in a slightly damp towel. This trick helps the base maintain its shape without cracking. Let it cool completely.
Step 3: Preparing the cream
6. Prepare the cream: In a bowl, mix the very cold liquid cream with the milk and the packet of Creme Ole until you achieve a thick cream. It is important that all ingredients are cold to achieve the perfect texture. Place the cream in the refrigerator to firm up a bit while you work on the roll.
Step 4: Assembling the roll
7. Fill the roll: Unroll the base from the towel and spread it evenly with the chocolate cream, leaving a 1 cm margin on the edges. Gently roll the base, tightening firmly but carefully, to avoid breaking the mixture.
8. Wrap the roll: Wrap the roll in plastic wrap and refrigerate for at least 4 hours or ideally overnight to set well.
Step 5: Preparing the glaze
9. Prepare the glaze: In a small saucepan, add the milk chocolate, sugar, and butter. Melt over low heat, stirring constantly to prevent burning. Once melted, let the glaze cool slightly.
Step 6: Finishing the dessert
10. Glaze the roll: Remove the roll from the wrap and place it on a platter. Pour the chocolate glaze over the roll, ensuring it is evenly covered. Let the dessert chill in the refrigerator to set the glaze.
11. Serving: When the glaze has set, cut the roll into slices with a sharp knife. Serve with a smile, alongside a scoop of ice cream or a cup of aromatic coffee for a delicious contrast.
A brief history of the dessert
Rolls have a long history, being a popular way to use egg whites, especially during times when cooking was less accessible. They have become a symbol of creativity in the kitchen, demonstrating how simple ingredients can be transformed into something refined. Today's dessert is a perfect example of how tradition blends with innovation.
Useful tips
- Egg whites: If you have frozen egg whites, make sure to let them reach room temperature before beating them. This helps achieve a firmer foam.
- Semolina: Adding semolina helps achieve a firmer texture for the base, providing a pleasant contrast with the soft cream.
- Cream variations: You can replace the chocolate cream with vanilla cream or a fruit cream to add a fresh and fruity note.
Frequently asked questions
1. Can I use brown sugar instead of white sugar?
Yes, you can use brown sugar for a caramelized flavor. However, the textures may vary slightly.
2. What other ingredients can I add to the cream?
You can add ground nuts, white chocolate, or even rum essence for an extra flavor boost.
3. How can I keep the roll fresh?
The roll can be stored in the refrigerator for 3-4 days, covered with plastic wrap.
4. What drinks pair well with this dessert?
A sweet wine or a cappuccino are excellent accompaniments for this roll. Additionally, a fruit tea can add a note of freshness.
Nutritional benefits
This egg white roll is an excellent source of protein, thanks to the egg whites, and contains a significant amount of calcium from the milk. The cream adds a dose of fat, but it is important to consume it in moderation, considering that a serving may contain about 250-300 calories.
Now that you have all the necessary details, all that's left is to start cooking! Enjoy your meal!
Ingredients: Base: 8 egg whites, 8 tablespoons sugar, 6 tablespoons flour, 2 tablespoons semolina, 3 packets vanilla sugar, a pinch of salt. Cream: 200 ml liquid cream, 150 ml milk, 1 packet chocolate Creme Ole. Glaze: 100 g milk chocolate, 75 ml milk, 25 g sugar, 25 g butter.
