This roll is a perfect combination of crispy meringue, delicate cream, and juicy mandoras. Almond flakes in the meringue add a beautiful texture, while the creamy layer makes the dessert rich and refreshing.
Ingredients
For the meringue:
- 4 egg whites
- 200 g granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla sugar
- 50 g almond flakes
For the filling:
- 250 ml heavy cream
- 200 g sour cream
- 100 g powdered sugar
- 1 teaspoon vanilla sugar
- 100 g mandoras
Preparation
1. Preparing the Meringue:
- Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
- Beat the egg whites with lemon juice until firm peaks form, then gradually add the sugar, one spoon at a time, until you get a thick, glossy mixture.
- Add vanilla and almond flakes, gently folding them into the mixture.
- Pour the meringue onto the prepared baking sheet, spread it evenly, and bake for 25-30 minutes until golden brown and crispy.
- Let it cool after baking.
2. Preparing the Filling:
- Whip the heavy cream with powdered sugar until stiff peaks form.
- In a separate bowl, mix the sour cream with vanilla.
- Gradually fold the whipped cream into the sour cream, stirring gently until smooth.
3. Assembling the Roll:
- Once the meringue has cooled, carefully flip it onto a clean sheet of parchment paper or a kitchen towel.
- Spread the cream evenly over the meringue, leaving about 2 cm at the edges.
- Distribute the sliced mandoras over the cream.
- Using the parchment paper, gently roll the meringue into a log.
- Refrigerate the roll for about 2 hours to set.
4. Serving:
- Before serving, dust the roll with powdered sugar and slice.
Tips:
- You can substitute almonds with other nuts like hazelnuts or pistachios.
- For a richer filling, add melted chocolate.
- Be careful with the baking time to keep the meringue crispy but not overly dry.
Enjoy this light and crispy dessert!
