Meringue Roll with Cherries is a delightful dessert that perfectly balances airy sweetness with the tartness of juicy cherries. This elegant treat not only looks beautiful but also delivers a symphony of flavors in every bite. Whether you’re serving it at a gathering or treating yourself after dinner, this recipe is sure to impress.
Gather Your Meringue Roll with Cherries Ingredients
To make this scrumptious Meringue Roll with Cherries, you’ll need the following ingredients:
- Cherries: 160 gr (about 5.6 oz) pitted cherries
- Sugar (for filling): 2 gr (about 0.07 oz)
- Cornstarch: 1 gr (about 0.035 oz)
- Heavy Cream: 250 gr (1 cup) heavy cream (33 percent)
- Cottage Cheese: 150 gr (about 5.3 oz)
- Powdered Sugar (for cream): 20 gr (about 0.7 oz)
- Egg Whites: 200 gr (about 7 oz, from approximately 6–7 large eggs)
- Powdered Sugar (for meringue): 180 gr (about 6.3 oz)
- Starch: 1 gr (about 0.035 oz)
- Lemon Juice: 1 ml (about 0.2 tsp)
Step-by-Step Meringue Roll with Cherries Recipe
Follow these simple steps to create your delicious Meringue Roll with Cherries:
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Prepare the Filling: In a saucepan over low heat, combine the defrosted cherries, sugar, and cornstarch. Cook until the mixture thickens. Once thickened, remove from heat and let it cool.
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Make the Cream Filling: In a bowl, using a mixer, combine the room-temperature cottage cheese, cold heavy cream, and powdered sugar. Mix until fluffy and smooth. Place the cream mixture in the refrigerator to chill while you work on the meringue.
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Create the Meringue: In a separate bowl, beat the egg whites with the 180 gr of powdered sugar until stiff peaks form. This may take a few minutes. Once stiff peaks have formed, carefully fold in the lemon juice and starch.
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Bake the Meringue: Preheat your oven to 150°C (300°F). Spread the meringue mixture onto a parchment-lined baking sheet, making an even rectangle. Bake for about 25 minutes or until lightly golden. Once baked, let the meringue cool completely.
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Assemble the Roll: Once the meringue is cool, gently spread the cream filling over the top, followed by the cooled cherry filling. Carefully roll the meringue from one long side to the other, creating a tight roll.
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Chill: Wrap your meringue roll in parchment paper, then place it in the refrigerator for about 2 hours to allow it to set.
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Serve: After chilling, remove from the refrigerator, slice, and serve. You can decorate the slices with any remaining cream and a few extra cherries for a beautiful presentation.
How to Serve Meringue Roll with Cherries
To serve your Meringue Roll with Cherries like a pro, slice it into thick rounds to show off its beautiful layers. Plating tip: place the slices on a white plate to highlight the vibrant cherry filling. You can sprinkle a little powdered sugar on top for extra sweetness and a touch of elegance. Pair it with a dollop of whipped cream or scoop of vanilla ice cream for an extra treat!
Expert Tips for Meringue Roll with Cherries
- Egg Whites: Ensure your bowl is completely clean and free from any yolk when whipping your egg whites; any grease can prevent them from reaching full volume.
- Cherries: Fresh cherries work well, but if they’re out of season, you can use frozen ones—just thaw and drain them before using.
- Variations: You can tweak the filling by adding a splash of vanilla extract or a sprinkle of nuts for added crunch.
Meringue Roll with Cherries FAQs
1. Can I make the meringue roll a day in advance?
Yes! You can prepare the meringue roll the day before and store it in the fridge. Just add the cream and cherry filling right before serving for the best texture.
2. How do I know when the meringue is done baking?
The meringue is done when it has a light golden color and is dry to the touch. If you gently press on it, it should feel firm.
3. What can I substitute for heavy cream?
If you prefer a lighter option, you can use whipped coconut cream or a plant-based alternative. Just ensure it can whip nicely for the best results.
This Meringue Roll with Cherries is a delightful dessert that brings a smile to every face. I hope you give it a try and enjoy the wonderful flavors it has to offer! Happy baking!
Meringue Roll with Cherries
A delightful dessert that perfectly balances airy sweetness with the tartness of juicy cherries, this Meringue Roll is sure to impress at any gathering.
For the Cherry Filling
- 160 gr pitted cherries (Can use frozen cherries, thawed and drained)
- 2 gr sugar (For filling)
- 1 gr cornstarch
For the Cream Filling
- 250 gr heavy cream (33 percent)
- 150 gr cottage cheese (Room temperature)
- 20 gr powdered sugar (For cream)
For the Meringue
- 200 gr egg whites (About 6–7 large eggs)
- 180 gr powdered sugar (For meringue)
- 1 gr starch
- 1 ml lemon juice (About 0.2 tsp)
Preparation
- In a saucepan over low heat, combine the defrosted cherries, sugar, and cornstarch. Cook until the mixture thickens. Once thickened, remove from heat and let it cool.
- In a bowl, using a mixer, combine the room-temperature cottage cheese, cold heavy cream, and powdered sugar. Mix until fluffy and smooth. Place the cream mixture in the refrigerator to chill.
Meringue Preparation
- In a separate bowl, beat the egg whites with the powdered sugar until stiff peaks form. This may take a few minutes.
- Carefully fold in the lemon juice and starch.
Baking
- Preheat your oven to 150°C (300°F). Spread the meringue mixture onto a parchment-lined baking sheet, making an even rectangle.
- Bake for about 25 minutes or until lightly golden. Let the meringue cool completely.
Assembly
- Once the meringue is cool, gently spread the cream filling over the top, followed by the cooled cherry filling.
- Carefully roll the meringue from one long side to the other, creating a tight roll.
Chill and Serve
- Wrap your meringue roll in parchment paper, then place it in the refrigerator for about 2 hours to allow it to set.
- After chilling, remove from the refrigerator, slice, and serve. Decorate with any remaining cream and a few extra cherries for presentation.
For serving, slice into thick rounds to show off the layers. Sprinkle powdered sugar on top and serve with whipped cream or vanilla ice cream.
