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Trybiks' Dive Cuisine Deserts Meringue Roll YAC Software

Back Cuisine Soups Main dishes Meat dishes Fish Seafood Pasta Appetizers Salads Mushrooms Side Dishes Breakfasts Eggs Deserts Cakes Cookies Preserves Marinades Liqueurs Vodkas Meringue Roll Delicious. Though the roll cracked a bit, the taste remained great! I left some of the mixed fruits as sauce - to be used individually by each guest on his/her plate. Ingredients 30 dg sugar 4 egg whites a teaspoon of lemon juice a spoon of potato flour 25 dg mascarpone cheese 10 dg frozen raspberries or strawberries Directions Defrost fruits. Mix cheese with 5 spoons of sugar. Mix the cream and place it in the fridge. Whip eggs with sugar into a rigid froth. Add lemon juice and a spoon of flour. Place baking paper into a cake tin, spread a layer of egg froth. Bake for about 25 minutes in 160 Centigrade. Take it out and let it cool down. Place the cheese filling on the meringue. Make a roll. Wrap the roll in aluminium foil and put it in the fridge for about 5 hours. I made the error of rolling the cake when it was still warm. The surface cracked a bit, but it still kept the shape of a roll. Top Comments Alas! No comments yet... Top Add a comment (fields with an asterisk are required) Name / nick * Mail (will remain hidden) * Your website Comment (no tags) * Enter the text displayed below *   Top Tags Deserts Cakes Related pages Banoffee Pie Mini Croissants from short pastry Strawberry Icecream Cake Meringue Scoops Jola's Ice Cake Faworki (Cracknel) Dulce de Leche Wafers Walnut Cake Croissants Classic Cheesecake Cheesecake Hut Madzia's Cheesecake Banana Bread Cake Creme Brulee Classic Shortcake Classic Sponge Cake IPSOS Honey-Cakes Icing for Cakes and Cookies Pound Cake Tiramisu Sponge Cake Roll