Meringue roulade "Coconut-Mandarin"
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Offer to cook a tender, sweet and delicious roulade of meringue with coconut. And curd with Mandarin oranges make it juicy and will give a festive mood. A wonderful combination of sweet meringue and luscious cream with tangerine acidity - very tasty! Meringue lovers will appreciate this dessert!
Ingredients for Meringue roulade "Coconut-Mandarin"
- Egg white - 4 PCs
- Sugar - 125 g
- Powdered sugar - 125 g
- Lemon juice - 1 tsp.
- Coconut shavings - 30 g
- Vanilla sugar - 1 tsp.
- Curd - 200 g
- Condensed milk - 60 g
- Mandarin - 3 PCs
- White chocolate - 50 g
- Mandarin - 1 piece
- Powdered sugar - to taste
- Black currants - to taste
Step by step instruction of cooking Meringue roulade "Coconut-Mandarin"
Prepare the products. Proteins I have in the fridge.
Pure, without a trace of fat, a bowl sent proteins. Begin whisking on low speed of mixer. As soon as bubbles appear pour the lemon juice and continue whisking until the foam. Then the rate of increase and parts add the vanilla sugar (I have TM Dr. Oetker), regular sugar and powdered sugar. I make meringue in half the sugar and powdered sugar. So merengue is more elastic. But you can use just one sugar.
Once the sugar is completely intervened, and beat the meringue until thick peaks that do not fall from the whisk. Then in the finished meringue add the coconut and stir.
Meringue spread on a baking tray lined with parchment paper. Bake at 170 degrees for 20-25 minutes. Should appear pale brown crust that cracks when pressed. The finished meringue is still hot, place on another parchment, and leave to cool.
Prepare the cream. Cheese I additionally wipe through a sieve.
Tangerines are cleaned from bones and films. In grated cheese add condensed milk and sugar (I have TM Dr. Oetker) natural vanilla. Mix everything with a whisk and the cream is ready. Simple and delicious.
The cooled meringue crust lubricated curd cream and put the peeled slices of Mandarin. Twist in a roll using parchment paper. The cake may crumble, as it is very fragile and delicate. Nothing to worry about.
Cut the rough edges, I decorated with melted white chocolate, Mandarin slices in sugar, berries black currants and powdered sugar.
The dessert is very delicate, the taste all together in harmony. This dessert from the discharge - cooked and eat!) As meringue, soak soak starts...
Enjoy your tea!