Rolada bezowa z truskawkami (Drukuj)
Puszysta rolada bezowa z mascarpone cytrynowym i truskawkami, idealna na słodką chwilę.
# Składniki:
→ Meringue
01 -
4 large egg whites
02 -
1 cup granulated sugar
03 -
1 teaspoon white vinegar
04 -
1 tablespoon cornstarch
05 -
1 tablespoon poppy seeds
→ Filling
06 -
1 cup heavy cream
07 -
1 cup mascarpone cheese
08 -
1/4 cup powdered sugar
09 -
Zest and juice of 1 lemon
10 -
2 cups fresh strawberries, hulled and sliced
# Kroki wykonania:
01 -
Preheat the oven to 150°C. Line a baking sheet with parchment paper and draw a 25x38 cm rectangle on it.
02 -
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
03 -
Gently fold in the white vinegar, cornstarch, poppy seeds, and remaining sugar until just combined.
04 -
Spread the meringue mixture onto the prepared parchment along the drawn rectangle, smoothing the surface.
05 -
Bake for 15 minutes at 150°C, lower the oven temperature to 120°C, and bake for an additional 45 minutes. Turn off the oven and let the meringue cool completely with the door slightly ajar.
06 -
In a medium bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
07 -
Carefully peel the cooled meringue from the parchment and place it on a clean surface. Spread the lemon mascarpone mixture evenly over the meringue, leaving a small border.
08 -
Arrange the sliced strawberries over the mascarpone layer.
09 -
Starting from one end, gently roll the meringue into a log shape, using the parchment to assist. Transfer the roll to a serving platter.
10 -
Slice and serve the pavlova roll, garnished with additional strawberries if desired.
# Uwagi:
01 -
For a different flavor, try using raspberries or blueberries.
02 -
Pair with a light dessert wine or sparkling water.