Meringue Coffee Roll with Almonds and Cream

A divine dessert that will melt in your mouth. The base is a light meringue sponge, enriched with almonds and coffee, while the filling contains whipped cream, to which you can add coffee or a creamy liqueur. The dessert is so light that it melts in your mouth, and its only drawback is that one piece will definitely not be enough.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • pieces Butter, unsalted

  • 6 pieces Egg, egg white, fresh

  • 180 g Sugar, white

  • 2 spoons Flour, Wheat, bread flour

  • 60 g Nuts, almonds

  • 1 spoon Coffee, espresso

  • 1 teaspoon Water

  • 1 handful Nuts, almonds, blanched

  • 200 ml Sweet cream

  • 40 g Powdered sugar

  • 30 ml Alcohol, Coffee liqueur

Steps

  1. Preheat the oven to 160 degrees Celsius. Line a roll baking pan (23 x 33 cm) with baking paper and grease it with butter.

  2. Place the egg whites in a larger bowl and beat them with an electric mixer on medium-high speed. When they turn into snow, gradually add the sugar spoon by spoon. It is important to mix until all the sugar is dissolved, and the snow you get at the end should be firm and shiny.

  3. Mix the instant coffee powder with hot water to get a smooth mixture without lumps. Fold the flour, ground almonds, and coffee into the beaten egg whites.

  4. Pour the meringue mixture into the baking pan. Use a spatula to spread it evenly over the entire surface. Smooth the top and sprinkle with almond flakes. Bake the meringue base in the preheated oven for 25 minutes.

  5. Remove the baked base from the oven and transfer it, along with the baking paper, to a wire rack. Let it cool for 10 minutes, then carefully remove the paper from the bottom and roll the base onto a clean piece of baking paper. Let the base cool completely.

  6. Whip the sweet cream together with powdered sugar until soft peaks form. Mix in a creamy liqueur or coffee.

  7. Spread the cream over the cooled base using a spatula, then roll it up from the shorter end. Use the baking paper to help roll it, and even though the base may crumble while rolling, you will end up with a beautiful roll. Serve it on a plate or platter and enjoy.

Nutrition Information (Per 100g)

  • Calories: 296.67 kcal
  • Fat: 9.8 g
    • Saturated Fat: 0.36 g
  • Carbohydrates: 44.9 g
    • Sugars: 39.02 g
  • Protein: 7.66 g
  • Fiber: 1.96 g