Egg White Roll with Mascarpone Cream and Fruit

Since this roll does not contain flour, it is also suitable for those who avoid gluten. The egg white sponge is very light and fluffy, melting in your mouth, while the unforgettable taste of this delightful dessert is ensured by the combination of mascarpone cream and a fruit compote made from any summer fruit. We decided to use strawberries and cherries.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Mascarpone cream

  • 200 g Cheese, creamy

  • 1 bag Sugar, white

  • 0.5 teaspoons Vanilla, extract, natural

  • 400 g Sweet cream

Sadna omaka

  • 1 spoon Water

  • 2 spoons Sugar, white

  • 1 spoon Alcohol, Liqueur, Crème de Menthe

  • 300 g Strawberries

beljakov biskvit

  • 4 pieces Egg, egg white, fresh

  • 180 g Sugar, white

  • 1.5 teaspoons Koruzni škrob

  • 0.5 teaspoons Vanilla, extract, natural

  • 1 teaspoon Vinegar, apple

Steps

  1. Preheat the oven to 160 degrees Celsius. Line a low baking tray for rolls (30 x 40 cm) with baking paper.

  2. Add the egg whites to a bowl and beat them with an electric mixer until stiff peaks form. Gradually add the sugar, one spoonful at a time, and continue beating until all the sugar is dissolved and you have a thick, glossy meringue.

  3. In a small bowl, mix the starch, vinegar or lemon juice, and vanilla extract. Fold this mixture into the egg white meringue, then spread it as evenly as possible onto the prepared baking tray. Bake the egg white sponge in the middle of the oven for 22 to 25 minutes, or until it turns golden brown on the outside but remains soft inside.

  4. Cut a piece of baking paper slightly larger than the surface of a standard baking tray. Sprinkle it with powdered sugar. Place the baked sponge on the prepared tray with the top side down and let it cool.

  5. Clean the fruit (remove pits from cherries) and rinse quickly under running water if needed. In a small pot, mix water and sugar. Place it on the stove and heat until the sugar dissolves, then add the fruit and optionally a tablespoon of maraschino liqueur. Cook everything together, stirring occasionally, for 5-10 minutes, or until the fruit softens and you get a medium-thick sauce. If the sauce is too sour, add a bit more sugar. Remove from heat and let it cool.

  6. In a bowl, mix mascarpone, sugar, and vanilla extract with a hand whisk. Add the sweet cream and beat until you get a medium-thick cream.

  7. Once the sponge has cooled, carefully remove the baking paper from the bottom. Spread the cooled fruit sauce over it, leaving about 1 centimeter of space on the longer side. Then, spread the mascarpone cream over the entire sponge. Using the baking paper, roll it up into a roll, which can be served immediately or chilled in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 243.57 kcal
  • Fat: 16.99 g
    • Saturated Fat: 10.22 g
  • Carbohydrates: 19.66 g
    • Sugars: 17.85 g
  • Protein: 2.44 g
  • Fiber: 0.47 g