Meringue Roll with Prunes and Walnuts
Baking and Desserts | French cuisine
⏳ Time
2 hours + 8 hours
🥕 Ingredients
11
🍽️ Servings
12
Description
Remove the parchment paper from the warm meringue layer.
Ingredients
- Egg white - 7.1 oz
- Powdered Sugar - 12 oz
- Corn Starch - 1.4 oz
- Meyer Lemon Juice - 2 tablespoons
- Vanilla salt - 0.3 oz
- 33% Cream - 8 fl oz
- Semi-soft cream cheese - 8.8 oz
- Prunes - 1.2 oz
- Walnuts - 1.8 oz
- Cognac - 2 tablespoons
- Meyer Lemon Juice - 3 teaspoons
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Rinse the prunes, dry them, and chop.
Step 3
Chop the walnuts.
Step 4
Mix the walnuts and prunes, place them in a container, pour in 2 tablespoons of cognac, shake well, and refrigerate overnight.
Step 5
Pour room temperature egg whites into the mixer bowl, add 1 teaspoon of lemon juice and 300 grams of powdered sugar, and beat until glossy.
Step 6
Line a baking sheet with parchment paper, spread the egg whites evenly, and place in a preheated oven at 302°F for 40 minutes. Do not dry the meringue; it should harden and slightly brown on top while remaining soft inside.
Step 7
Whip the cream until stiff peaks form.
Step 8
Beat the cream cheese with 40 grams of powdered sugar and the remaining lemon juice.
Step 9
Gently fold the whipped cream into the cream cheese in several additions.
Step 10
Spread the cream over the meringue layer and smooth it out.
Step 11
Top with the walnut and prune mixture.
Step 12
Roll up the meringue. Refrigerate for at least 4 hours to stabilize.
Step 13
Serve sliced into pieces 3–4 cm wide.
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