Meringue roll with coconut cream and chocolate
Delicious meringue roll with coconut and chocolate cream
Welcome to the delicious world of desserts! Today, we will prepare an easy-to-make roll that combines the fluffy texture of egg whites with the rich flavors of chocolate and coconut. This recipe is perfect for using leftover egg whites from other dishes and will transform into an irresistible dessert, ideal for any occasion. Let's get started!
Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: 8-10
Ingredients
For the base:
- 5 egg whites
- A pinch of salt
- 5 tablespoons sugar
- 1 packet vanilla sugar
- 4 tablespoons flour
- 2 tablespoons semolina
- 1 teaspoon baking powder
For the cream:
- 200 ml milk
- 4 tablespoons sugar
- 2 tablespoons semolina
- 50 g dark chocolate
- 100 g coconut
- 100 g butter
For decoration:
- 3 large squares of dark chocolate
- 4-5 tablespoons milk
- White chocolate chips
A Brief History
Rolls have been made for centuries, with deep roots in culinary tradition, loved for their versatility. Whether we are talking about recipes with chocolate, fruits, or various creams, the roll easily adapts to the most diverse preferences. This egg white roll recipe with coconut and chocolate cream combines tradition with a modern twist, bringing a unique flavor and wonderful texture.
Step by step: Making the roll
Step 1: Beating the egg whites
In a clean, dry bowl, add the 5 egg whites and a pinch of salt. Using a mixer, beat the egg whites until a consistent foam forms. This step is essential for achieving a fluffy roll.
Practical tips: Make sure the bowl and utensils are completely dry, as any trace of grease can prevent the egg whites from beating well.
Step 2: Adding the sugar
Gradually add the sugar, one tablespoon at a time, continuing to mix. Then, add the vanilla sugar. Continue mixing until you achieve a dense, glossy foam that holds firm peaks.
Step 3: Preparing the mixture
In another bowl, mix the flour, semolina, and baking powder. Then, add the dry mixture in two batches over the egg white foam, carefully folding with a spatula to avoid losing air from the mixture.
Step 4: Baking the bases
Pour the mixture into a baking tray lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes or until the base is well browned and passes the toothpick test.
Tip: Check the baking with a tester. Insert a toothpick in the middle of the base; if it comes out clean, the base is ready.
Step 5: Cooling the roll
Once the base is baked, remove it from the oven and place it with the parchment paper on a damp kitchen towel. Roll the base together with the towel and let it cool completely. This trick helps maintain the shape of the roll and prevents cracking.
Preparing the cream
Step 6: Cooking the cream
In a saucepan, add 200 ml of milk and 4 tablespoons of sugar. Bring to a boil, then add the semolina in a rain, stirring constantly to avoid lumps. Let it boil for 5 minutes, stirring constantly.
Step 7: Finishing the cream
When the semolina has thickened, add the chopped dark chocolate and stir until completely melted. Finally, add the coconut and butter, mixing well to obtain a smooth cream. Let the cream cool.
Assembling the roll
Step 8: Filling the roll
Carefully unwrap the base, removing the parchment paper. Spread the coconut and chocolate cream over the base, then roll it tightly. Cover the roll with plastic wrap and let it chill in the refrigerator for an hour.
Decorating the roll
Step 9: Preparing the chocolate for decoration
In a small pot, add the dark chocolate and milk. Heat gently, stirring until the chocolate melts and becomes more fluid.
Step 10: Decorating the roll
Remove the roll from the refrigerator and pour the melted chocolate over it, creating stripes and shapes, then sprinkle white chocolate chips on top for an attractive appearance.
Serving tips: Let the roll cool again in the refrigerator to set the chocolate, then slice it with a sharp knife to obtain beautiful pieces.
Frequently Asked Questions
1. Can I use another type of sugar?
Yes, you can use brown sugar for a more caramelized flavor, but make sure it is well dissolved in the egg whites.
2. How can I customize the cream?
Experiment with various ingredients! You can add fruit essences, chopped nuts, or even whipped cream for a fluffier texture.
3. Is it possible to make the roll gluten-free?
Sure! You can replace the flour with a gluten-free option, such as almond flour or oat flour.
Calories and nutritional benefits
This egg white roll with coconut and chocolate cream has a medium calorie content, around 150-200 calories per serving, depending on the amount of ingredients used. Egg whites are an excellent source of protein, while coconut provides fiber and healthy fats. Dark chocolate, in addition to its delicious taste, contains antioxidants that can be beneficial for health.
Delicious combinations
The roll pairs perfectly with a scoop of vanilla ice cream or a berry sauce. Additionally, a cup of coffee or a fragrant tea would wonderfully complement this dessert.
So, get ready to impress everyone with this delicious egg white roll! Enjoy!
Ingredients: For the base: 5 egg whites, a pinch of salt, 5 tablespoons of sugar, 1 packet of vanilla sugar, 4 tablespoons of flour, 2 tablespoons of semolina, 1 teaspoon of baking powder. For the cream: 200 ml of milk, 4 tablespoons of sugar, 2 tablespoons of semolina, 50 g of dark chocolate, 100 g of coconut, 100 g of butter. For decoration: 3 large squares of dark chocolate, 4-5 tablespoons of milk, white chocolate chips.
