Meringue and raspberries roll

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Ingredients

  • 8 egg whites
  • 1 tbsp natural lemon juice
  • 3 tbsp sieved cornstarch
  • 14 oz sugar
  • 1 liter (34 fl oz) Chantilly cream, chilled for at least 1 hour
  • 1 bag (10.5 oz) organic Hortifrut raspberries (defrost 1 hour before)
  • Sliced toasted almonds

Preparation

Meringue:
Beat the egg whites with the lemon. Once the meringue is consistent, add the sugar. Then, once firm, add the cornstarch. The finished product must be shiny. Cover a silicone Ziploc with the toasted almonds and then add the meringue. Shape according to the baking pan. Put in oven to 350°F with the door half open until brown.

Once done, add the filling, consisting of 1/3 meringue, raspberries, and the Chantilly cream, previously beaten with sugar.

Start rolling with the silicone Ziploc.

Pour the rest of the cream and Hortifrut raspberries on the sides for decoration.