Meringue roll with blackberry jam and whipped cream

Meringue roll with blackberry jam and whipped cream

When I have leftover egg whites in the fridge, I don't throw them away. I have tried various desserts, but this roll with jam and whipped cream is my favorite because it's quick and the batter rolls easily, doesn't crack, and doesn't stay dry. It's a recipe I return to when I have leftovers from other dishes. It's simple, with no complicated steps or pastry techniques.

Quick info

Total time: about 45-50 minutes
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick dessert, great for days when you have leftover egg whites

Ingredients

Batter:
6 egg whites
6 tablespoons sugar
5 tablespoons flour
2 tablespoons semolina
1 packet vanilla sugar (or equivalent vanilla)

Filling:
3-4 tablespoons blackberry jam (or any jam of your choice)
1 packet whipped cream mix
100 g milk
1 packet cream stabilizer
2 tablespoons sour cream

Preparation method

1. Prepare the batter
Separate the egg whites if you haven't already. Place them in a clean bowl, add a pinch of salt, and beat until stiff peaks form. Start adding the sugar gradually, one tablespoon at a time, while mixing continuously. When the mixture is glossy and holds its shape, add the vanilla sugar and mix for a few more seconds.

In a separate bowl, mix the flour with the semolina. Pour the flour and semolina mixture over the egg whites and gently fold them in with a spatula, using wide motions from bottom to top, so the mixture doesn't deflate. Do not use a mixer at this stage.

2. Bake the batter
Line a baking tray with parchment paper. Pour the mixture and level it with a spatula. It shouldn't be too thick. Place the tray in the preheated oven. The batter should bake until it turns a light golden color, about 20-25 minutes, depending on your oven.

3. Roll the batter
Remove the tray from the oven and, while the batter is still warm, roll it up with the parchment paper. This makes it elastic and prevents cracking. Leave it like this until it cools completely at room temperature.

4. Prepare the filling
For the whipped cream, pour the cold milk into a bowl, add the whipped cream mix and stabilizer. Whip until it thickens. Finally, add the sour cream and mix briefly, just enough to incorporate it.

5. Assemble the roll
Carefully unroll the cooled batter. Spread a thin layer of blackberry jam over the entire surface. Add the whipped cream, also over the entire sheet, but do not press hard so it doesn't spill out when rolling.

Roll the batter back up, being careful not to let the cream spill out. Use the paper to help with the rolling, but remove it gently at the end. Trim the edges if they are dry or uneven.

6. Serve
Cut the roll into slices of your desired thickness. It can be eaten immediately or after chilling for an hour.

Why I make this recipe often

I choose it because nothing goes to waste, it's quick to make, and the batter turns out well on the first try. It's great to make when you have leftover fruit jams in the fridge or want a dessert that doesn't require much hassle.

Tips and variations

Tips
Use good quality parchment paper, otherwise the batter will stick.
Beat the egg whites all the way – if you stop too early, the batter will deflate.
Rolling should be done while the batter is still warm.

Substitutions
You can use any type of jam, not just blackberry.
The whipped cream mix can be replaced with liquid cream or cream for whipping, if you have it on hand. Adjust the amount of milk if using a different type of cream.

Variations
Add grated lemon or orange zest to the batter if you want a stronger flavor.
You can sprinkle a thin layer of ground nuts over the jam for a different texture.

Serving ideas
Cut the roll to the desired size and place it on a platter.
It can be dusted with a little powdered sugar at the end or left plain.

Frequently asked questions

1. Can the batter be made with fewer egg whites?
Yes, but proportionally decrease the other ingredients and use a smaller tray, otherwise it will be too thin.

2. Does the jam leak through the batter?
If the batter is well baked and cooled, it won't leak. Spread the jam in a thin layer, do not press it down.

3. Can it be made without whipped cream?
Yes, you can just use jam or a thin layer of sweetened sour cream if you don't want whipped cream.

4. Can the roll be frozen?
I do not recommend it, the texture changes, especially with whipped cream. It's better to keep it in the fridge and consume it within 1-2 days.

5. Does the batter stick to the paper?
If you let the batter cool completely in the paper, it usually doesn’t stick. However, use quality paper, not thin paper.

Nutritional values

Approximately, one slice has about 90-110 kcal, with large variations depending on the jam, type of whipped cream, and thickness of the slices. Approximately: 14 g carbohydrates, 2 g fats, 3 g proteins per serving. These are just estimates, as ingredients may vary.

Storage and reheating

The roll can be stored in the fridge, covered, for up to 2 days. The batter becomes softer after a day, but it doesn’t spoil quickly. It is not reheated, served cold. The whipped cream does not last long in the heat, so do not leave the roll out of the fridge for too long. If you need to transport it, place it in a container with a lid.

 Ingredients: Base: 6 egg whites, 6 tablespoons of sugar, 5 tablespoons of flour, 2 tablespoons of semolina, one vanilla. Filling: 3-4 tablespoons of blackberry jam (or any jam you like), one packet of whipped cream, 100g milk, one packet of cream stabilizer, 2 tablespoons of sour cream.

 Tags:  egg white roll gem jam roll