Meringuerol

Deze elegante opgerolde pavlova is een feest voor de smaakpapillen én een lust voor het oog. Het oprollen van de meringue vereist enige handigheid, maar dit dessert werkt evengoed in een nonchalante uitvoering.

DESSERT

Het dessert werd in de jaren twintig van de vorige eeuw in Nieuw-Zeeland bedacht ter ere van een bezoek van de Russische ballerina Anna Pavlova.

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Meringue Roll

This elegant rolled pavlova is a celebration for the taste buds and a feast for the eyes. The dessert was created in New Zealand in the 1920s in honor of a visit by the Russian ballerina Anna Pavlova.

Rolling up the meringue takes a bit of skill, but this dessert works just as well in a more casual, rustic version.

4 egg whites
1 1/4 cups (250 g) granulated sugar
1 ts cornstarch
1 ts vanilla extract
1 ts white wine vinegar
1 2/3 cups (400 ml) heavy cream
3.5 ounces (100 g) mascarpone cheese
1 tbs powdered sugar
Assorted red berries (strawberries, blueberries, raspberries, blackberries, etc.)
2 tbs toasted almonds
Optional: small basil or mint leaves for garnish

1. Beat the whites of 4 eggs until stiff peaks form. While beating, gradually add the granulated sugar. Gently fold in the cornstarch, vanilla extract, and white wine vinegar.

2. Spread the meringue mixture onto a parchment-lined baking sheet to a thickness of about 1 inch ((3 cm). Bake for 30 minutes at 325°F (160 °C).

3. In the meanwhile, whip the heavy cream until stiff, together with the mascarpone and powdered sugar.

4. Let the meringue cool completely. Turn it over onto a new sheet of parchment paper so the bottom side is facing up. Carefully peel away the parchment paper from what is now the top.

5. Set aside about 3 tablespoons of the cream mixture and spread the rest over the meringue. Scatter two-thirds of the mixed berries over the cream. Carefully roll up the meringue. Spread the top with the reserved cream mixture and refrigerate for at least 30 minutes.

6. Before serving, decorate the roll with the remaining berries, the toasted flaked almonds, and small basil or mint leaves.