Roll of meringue with blueberries

Roll of meringue with blueberries


Cooking Swiss dessert: Roll from meringue with berry cream filling.


● Egg whites 6 pcs.
● Caster sugar 250g
● 2 tablespoons lemon juice
● Blueberries 100g
● Whipping cream 250ml


1. Preheat the oven (convection mode) to 150 degrees C.

2. Beat the whites into fluffy foam, add the icing sugar and beat until fluffy glossy mass. Add lemon juice, whip up strong peaks.

3. Cover the baking sheet with parchment paper and put the egg mass in a rectangle of 30 x 40 cm.

4. Bake for 15-20 minutes, until golden brown.

5. Put on the working surface of another sheet of baking paper, turn the meringue on this sheet, cover with a towel and allow to cool.

6. Whip the cream, add the washed dried berries.

7. Remove the top layer of paper, spread cream with berries entire surface of the roll.

8. Use the paper gently roll a roll, put it on a dish seam side down.

Bon Appetit!

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