Meringue roulade with raspberries
Ingredients
- 5 eggs (only egg whites)
- 200 g of sugar
- 2 g of salt
- 200 g of raspberries
- 50 g of strawberriesCream
- 100 g of egg whites
- 200 g of sugar
- 50 g of water
- 1 g of salt
Method
- Preheat oven to 170°C. Beat the egg whites with salt and sugar until stiff peaks form. Pour the resulting mixture into a baking tray lined with parchment paper. Bake for 15-25 minutes.
- Mix the sugar with water and bring to boil. Cook for 5 minutes until thickened. Beat the egg whites with salt until firm peaks form and slowly pour in the sugar syrup. Continue beating until the mixture doubles in size.
- Spread the cooled meringue roulade with cream and lay the raspberries evenly. Roll it up. Garnish with strawberries.