Meringue roulade with raspberry

Ingredients for Meringue roulade with raspberry

Instructions for Meringue roulade with raspberry

To prepare the Meringue roulade with raspberry recipe, please follow these instructions:

Beat the egg whites until stiff with hand mixer. Sprinkle in the sugar and whisk slowly further 3-4 min., to meringue mass is stiff.

Pour the batter into a baking pan (20 x 30 cm.) lined with baking paper. Behind the meringue base 15-20 min at 180 °. Take the rouladen out, allow to stand for a moment and turn it gently on a piece of aluminum foil. Put a damp Tea towel over bottom and keel of the roulade.

Rinse raspberries and chop them or cut them into slices. Mix them with sugar and lemon juice to taste and let them soak for a few hours. Whip the cream stiff and wide apart over the roulade bottom. Advantage raspberries and scroll the bottom together.

Garnish: dip the raspberries in the egg white, sprinkle them with sugar and put them next to the vd rouladen.