Meringue roll with strawberries and whipped cream is not a simple meringue, but a real delight! Delicate meringue in airy cream, with aromatic strawberries and a hint of dark chocolate will not leave anyone indifferent.
Prepare all the ingredients you need. Sort the strawberries, wash and dry.
Divide the eggs carefully into whites and yolks. You only need proteins. Pour the egg whites into a mixer bowl, add a little salt and beat on low speed for 1 minute. Then increase the speed to maximum and beat the whites until soft peaks.
Combine the sugar with the vanilla and add it to the egg whites while whisking. Turn the oven to preheat to 180 degrees.
Whisk until firm. A dense pattern should remain on the surface of the mass.
Line a baking sheet with baking paper. Transfer the mass to paper and flatten into a rectangle 1.5-2 centimeters thick.
Place the baking sheet in a hot oven and bake for 15 minutes. The cake should turn light golden.
Remove the baking sheet from the oven, cover with another sheet of baking paper and the baking sheet. Then turn over and remove the paper from the meringue cake. Cool it completely.
Pour the cold cream into a deep bowl and beat on medium speed until soft peaks. Add the icing sugar and beat for no more than 1 minute, until smooth.
Set aside 1/4 of the cream. Spread the rest of the cream evenly over the surface of the cake.
Grate the chocolate on a coarse grater or chop finely.
Sprinkle chocolate chips all over the cream.
Cut the strawberries into slices and place them on top of the chocolate.
Using parchment to help yourself, gently roll the roll up and lay with the seam down.
Lubricate the entire surface of the roll with the remaining cream.
Sprinkle chocolate on top of the roll if desired.
Decorate the roll with strawberries and fresh mint leaves.
The meringue roll with strawberries and whipped cream is ready!
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