BEZE ROLAT SA JAGODAMA

The delicate meringue crust, which is only there to support the fine cream with egg yolks, and the wonderful seasonal strawberries are a combination that gives a perfectly light and refreshing treat. My first association is that when you eat this roll, it's like you're eating some kind of foam, and each bite calls for the next one to taste this wonderful treat a little more. This roll is one that can be eaten in a day, you sweeten yourself a little, the neighbors a little, and we'll wait until next year to make it again when these wonderful strawberries are in season. Do not miss this recipe, it is simple but also extremely special. Enjoy this wonderful treat! Ingredients for the crust: 5 egg whites 180 g of sugar 10 g of corn starch or starch 1 tablespoon of vinegar 80 g of almond leaves Ingredients for the filling: 5 egg yolks 120 g of sugar 250 ml of whipping cream about 450 g of strawberries Preparation Prepare 5 eggs and separate the whites from the yolks. Beat the egg whites until foamy and when they are half whipped, start adding sugar spoon by spoon. Beat until you get a completely solid and stable mass. Towards the end of the beating, add 1 tablespoon of vinegar and beat for another 1 minute. Add 10 g of cornstarch and beat for a short time. Prepare a pan as you wish and place baking paper on it. I baked the crust in a large pan from an electric stove. Transfer the mass for the crust over the baking paper, flatten the crust and sprinkle it with almond flakes. You can use 80 to 100 g of almond leaves. Bake the crust for 10 minutes at 130 °C, then reduce the temperature and bake for another 1 hour at 100 °C. When the crust is baked, transfer it over another piece of baking paper so that the part with the almonds is facing down. Leave the crust to cool. Place 5 egg yolks and 120 g of sugar in a bowl. Beat this until you have a nice and foamy mass. Steam this mass for about 15 minutes, depending on how hard the water boils. The water needs to boil a little, but it doesn't need to boil so that steam rises up the pan. When the water boils, I reduce the heat to 6 out of 9. Make sure that the temperature of the mass does not exceed 75 °C. When the filling is cooked, remove the bowl from the steam. Leave this mass to cool completely. Beat 250 ml of whipping cream into a fine and foamy mass. Add the cooled yellow filling to the whipped cream and beat only briefly on the lowest speed. Also wash, dry and clean about 450 g of strawberries. Cut the strawberries to the size you want. Apply the filling over the cooled crust but leave a little space at the end edge where you will finish rolling the roll. Arrange the chopped strawberries over the filling and gently roll up the roll. Leave the roll to cool in the fridge for at least 2 hours. Before serving, sprinkle the roll generously with powdered sugar. #meringueroll #pavlova #cakes