Meringue roll with pear-plum confiture

Meringue roll with pear-plum confiture

Category: Confectionery

Ingredients
Roll:
Protein	160 g
Sugar	180 g
Powdered sugar	60 gr.
Salt	pinch
Lemon juice	1 tbsp. l.
Vanilla	optional
Cream:
Cream 33%	150 gr.
Cream cheese	360 gr.
Powdered sugar	70 gr.
Flavors (vanilla, cinnamon, lemon peel, lavender, etc.)	by choice and request
Confiture:
Pear	one big
Plum	6 pcs. large
Sugar (preferably brown)	30-40 gr.
Pectin (optional)	5 gr.
Gelatin	3 gr.
Water for soaking gelatin	15 gr.
White sweet wine (semi-sweet)	3 tbsp. l.
Lime (lemon) juice	1 tbsp. l.
Ground star anise, vanilla	optional

Cooking method

• Begin to beat the proteins at room temperature with salt at low speed, wait for the foam to appear, gradually increase the speed and add sugar and vanilla in three doses with rain interruptions. Beat until firm peaks, add lemon juice and powdered sugar and beat for another 5 minutes.
• We spread the protein mass on a baking sheet, level and sprinkle with almond slices.
• 
• We bake in a preheated oven - 150 degrees until the top layer is browned (baking time will be different for everyone, my roll is baked for 45 minutes).
• 
• We take out, turn over, cool.
• 
• Preparing the cream:
• 150 gr. cream 33%
• 360 gr. cream cheese (I have 2 cans of Hochland)
• 50 - 70 gr. powdered sugar (to your taste)
• we flavor it however we want it or not (vanilla, lemon zest, cinnamon, lavender)
• All products (cold) are placed in a container
• 
• and beat until desired thickness.
• 
• Set aside a little cream for decoration and place in the refrigerator.
• Cooking confiture:
• Gelatin - 3 gr. soak in 15 gr. water
• Finely chop the pear and plums, place in a saucepan and put on fire. Put out a little, add lemon juice and wine. Cook until pears are soft. Add pectin with sugar with a rain, boil until the desired density.
• 
• Turn off the heat, cool slightly, add gelatin, cool to room temperature.
• 
• Next, coat the roll with cream and jam
• 
• We carefully roll up and decorate as desired (it is very beautiful even without decoration, by the way)
• 
• We cut and ... we fly away
• 
• When you arrive, please tell us: was it tasty? Or incredibly tasty?))

The dish is designed for

1 kg.

Time for preparing:

2-3 hours

Cooking program:

Oven, stove

Note

You know, it is believed that the meringue roll is fresh berries. But I have my own chips and I do not put raw berries in confectionery. This fact opens up simply endless scope for experimentation: it can be not only the usual strawberry or raspberry confit, but even just such a truly autumn and unusual version of the filling. I am deeply convinced that the inexpressible charm of a meringue roll lies precisely in the fact that you can vary everything: both the cream and the filling. This discovery completely drove me crazy and today we have a history of: cream cheese with strawberry confit, lavender cream cheese with raspberry confit - peach, pistachio cream cheese with blueberries, raspberries, strawberries (yes, after all, there were raw) and this one presented to you) And, of course, this is not the limit, but only the beginning, so I will tell you a secret: the next one will definitely be with caramel cream cheese and sea buckthorn confit))

Aaaaa !!!! Can I do it again?
Vikus, thank you very much for the recipe !!!

[gala10]

gala10, Checkmark, but don't even hesitate - you certainly can!)) It's sooo simple and sooo fast, honestly)

[Vika]

Vika, congratulations! The combination is excellent! I take on a pencil

[Tyetyort]

Tyetyort, let it be tasty for you, Lenchik))

[Vika]

Vika, my joy, I'm a pastry chef, not a food eater! It will be tasty for customers! Although, if you think about it, soon the birthday of her friend's husband ...
In principle, I really like spicy jams

I'm a pastry chef, not a food eater

That's why I wished you this) Believe me, this must be done for yourself))

Very nice roll! Insanely beautiful!
I look and think that I will never prepare such a miracle.
But I will still get pleasure from watching.
Vikulya, thanks for the roll!
You are well done!

What deliciousness Vika brought, thank you for the recipe!

[Ljna]

I look and think that I will never prepare such a miracle.

Rita, why? That's where, at what stage do you see the difficulty? This roll, believe me, is very simple and not whimsical at all, it does not require dancing with tambourines and any great experience. Just try it - you will definitely see that this is a very simple baking. But very tasty at the same time, incredibly tasty)
Ljna, good luck, Zhenya, thank you for stopping by)

What a treat! I walk around these rolls .. maybe I really try to make

can really try to do

Why not do something? And there is no reason

[Kinglet]

Kinglet, Vika, what a beauty! With your permission, I pester myself with questions: does the meringue roll up without breaking? Usually, for rolls, vinegar and starch are added to the proteins for plasticity, in your version these ingredients are not. To what condition should the meringue be baked? I really want details about the fillings, especially about "lavender cream cheese with raspberry-peach confit".

[Lyusenka]

Lyusenka, the meringue is soft inside, only the top layer is dried in the oven, the fact that it breaks is not scary, you can do without starch

Usually, for rolls, vinegar and starch are added to the proteins for plasticity, in your version these ingredients are not.

Not certainly in that way. In my version, lemon juice is used instead of vinegar, but there really is no starch. You are right, it is added precisely to make the roll more plastic and easier to roll. But the fact is that I feel starch in baked goods very strongly, so I try not to add it whenever possible. It turned out that this is quite possible for a meringue roll.

the meringue is soft inside, only the top layer is dried in the oven, the fact that it breaks is not scary, you can do without starch

I totally agree)) And this is especially important for those who, like me, lose the taste of baked goods from the addition of starch.

To what condition should the meringue be baked?

The meringue must be baked until the top layer is lightly browned, as written in the recipe.

[Vikulya]

Vikulya, thank you very much! Your confiture was separately! I will make it according to your recipe, it can be stored longer than with fresh berries ?! Thank you for the beauty !!

I really want details about the fillings, especially about "lavender cream cheese with raspberry-peach confit".

And I ... I’m in my first year of lavender, so share it urgently !!!

it can be stored longer than with fresh berries ?!

Of course, Olga, the whole point is that the confiture, strictly speaking, prolongs the shelf life of the roll in comparison with the presence of fresh berries in it) And then another - using this method you can cook any filling, and this already opens up scope for creativity and makes it possible to enjoy the roll whenever you want, and not only in the berry season. That's very important for me, I don't like restrictions))) And I like to have a huge choice, and you can make this roll different at least every time, thanks to the variety of fillings, right?
About lavender cream cheese:
There are two, no, even three ways to make lavender cream cheese: hot or cold aromatization of cream, which is then whipped with cream cheese, and the third, the simplest one - lavender flowers are ground into powder and it is added directly to the cream.

The simplest one - lavender flowers are ground into powder and it is added directly to the cream.

Oh, how I will try you!

I will definitely try!

Try it, only the amount of lavender will have to be selected according to your taste. In my version, for as much cream as in the recipe, that is, for one roll - a teaspoon of lavender powder. No slide. But this is all very individual.

Thank you, then unsubscribe !!

Vicusenka, I'm glad that you appeared and spoil us with recipes)))
With your permission, I will add about aromatization: remember that such a strong aroma as lavender must be used in very dosage! If we aromatize in a hot way, then half a teaspoon of flowers for 200-300 ml of cream is enough and remember that the longer we keep, the brighter and stronger the aroma will be! Sometimes it is enough just to bring to a boil and after two or three minutes you can already filter.
But the cold method allows you to keep the lavender flowers in cream longer.
And, do not forget to top up to the required volume after filtering)

[Irochka]

Irochka, thank you so much!! me with my lavender like a chicken with an egg