Have you ever experienced true and indescribable pleasure while enjoying food? Yes! I have… And one of the cases has been enjoying this heavenly meringue roulette.
Add egg yolk, sweetener, vanilla, lemon juice, cornstarch and heat.
The cream does not stop stirring / culturing during the whole process. Heat until the cream begins to thicken.
Remove from heat and allow to cool.
Stir / beat it from time to time to cool faster and make less lumps.
Whisk the egg whites into a stiff foam.
Gradually (3 steps) add icing sugar and whisk into a firm thick mass.
When whipped, carefully add the potato starch, mix and cover on parchment paper (or silicone mat) in a rectangular shape, about one finger (1 cm) thick. From experience: before that, however, I definitely recommend lubricating the baking paper with oil (so that it can be removed later).
Put in the oven at ~ 150 degrees and bake for ~ 20-25 minutes (depending on the stove) so that the meringue becomes very brown.
Remove and, after cooling, place the second baking paper (which is also better smeared with oil) on top and turn it upside down.
Carefully remove the paper. The meringue cools.
Spread the cooled cream on the meringue, arrange the strawberries on top, carefully roll. And enjoy this heavenly delicacy without delaying too late…
Finished product weight 1140
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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