Meringue Roll with Lemon Curd and Whipped Cream

This is one of the simplest and most delicious desserts! Merengue roll is prepared without flour, it turns out to be simply weightless. Sweet airy meringue with delicate cream and sourness of lemon curd is a perfect combination that will not leave anyone indifferent!

Ingredients

For the meringue:

• Egg whites – 5 pcs.
• Sugar – 190 g
• Vanilla sugar – 10 g
• Salt – 1 pinch
• Lemon juice – 1 teaspoon

For the lemon curd:

• Yolks – 5 pcs.
• Lemon (juice and zest) – 1 pc. (200 g)
• Sugar – 30-60 g
• Butter – 20 g

For the cream:

• Chilled cream 33% – 250 ml
• Vanilla sugar – 10 g
• Sugar (optional) – to taste

For decoration:

• Black chocolate – 15-20 g
• Cream – 15-20 ml

Directions

1. Separate the egg whites from the yolks. We need proteins for the meringue, yolks for the lemon curd.
2. Add lemon juice and salt to the container with proteins.
   The bowl and whisk of the egg whisk mixer must be clean and dry.
3. Beat the whites until foamy. Gradually add sugar and vanilla sugar in small portions. The general rule for meringue is that sugar should be 1.5 times more in weight than proteins.
4. Beat the whites and sugar until firm peaks. The mass should expand very well, be white, glossy, and keep its shape well – stay still when turning the bowl. Whisking time is about 10 minutes. Do not overbeat the squirrels – if the meringue has lost its gloss and became looser, then the squirrels are already beaten and nothing will work.
5. Cover the inverted baking sheet with parchment. We fix the parchment in the corners. Always take good quality parchment. A silicone or Teflon mat will also work.
6. Preheat the oven to 180 degrees.
   We spread the meringue (meringue) on the parchment.
7. We level the meringue into a rectangular cake 1.5-2 cm thick – not thinner, otherwise, it will be difficult to separate the meringue from the parchment later.
8. We bake the meringue cake for 18-25 minutes at 180 degrees. Focus not on time, but on the state of the meringue: a slightly ruddy crust should appear on top, small cracks may appear on the surface. The crust will be slightly crispy and the inside will remain soft. Do not overdry the meringue, otherwise, it will crumble. If your oven bakes too hard, turn the temperature down to 150-160 degrees.
9. Turn the finished meringue along with the parchment on which it was baked onto the second parchment. While the meringue is hot, remove the first parchment. Let the cake cool to room temperature.
10. Using a grater, remove the lemon zest – only the yellow part of the peel.
11. To make it easier to squeeze the juice out of the lemon, first roll it with pressure on the table surface. Then we cut the lemon across and squeeze the juice from both parts over the strainer.
12. Cooking Lemon Kurd – a very tasty layer for a meringue roll.
    Add lemon juice, zest, and a little sugar to the egg yolks.
    The amount of sugar for making a Kurd depends on the size and acidity of the lemon. Add some sugar first, then adjust the Kurdish flavor
13. Cook the Kurd over low heat until thickened, stirring constantly so that the yolks are not cooked. Remove the Kurd from the stove, add butter and some more sugar to taste.
    If you haven’t cooked lemon curd yet, then this needs to be fixed urgently. This is an insanely delicious spoonable cream!
14. To prepare the cream, whisk well-chilled cream with vanilla sugar. You can also add regular sugar to the cream to taste, but I do not add, I have enough meringue sweetness.
15. The meringue cake and lemon curd should cool completely, only then can you start assembling the roll.
    Lubricate the meringue cake with a thin layer of lemon curd, not reaching 3-4 cm to one edge on the smaller side.
16. Spread the whipped cream evenly, also not reaching 3-4 cm to the edge.
17. Gently, using parchment, fold the roll towards the edge, free of cream.
    We send the meringue roll with whipped cream and lemon curd to the freezer for 30-60 minutes to stabilize.
18. For decoration, you Separate the egg whites from the yolks. We need proteins for the meringue, yolks for the lemon curd.
19. Merengue roll with lemon curd and whipped cream – beautiful and insanely delicious!

    

Enjoy your meal!