Recipe Chocolate meringue roll
- * For countertop:
- * 5 egg whites
- * 250 g sugar
- * 50 g coconut
- * vanilla essence
- * For the cream:
- * 1 envelope Creme Ole Dr Oetcher
- * 250 ml liquid cream
- * 150 ml of milk
Preparation of meringue roll with chocolate cream:
Whisk the egg whites with a pinch of salt. When the foam starts to harden, add the sugar and vanilla essence and mix until you get a hard and shiny foam, which makes "cakes" when we remove the mixer blade. At the end, lightly incorporate the coconut, with movements from bottom to top.
We put the obtained composition in a tray (25/35 cm) lined with baking paper and put it in the oven over medium heat for 15-20 minutes, until the meringue starts to brown. Turn the heat to low and with the oven door open and leave for about 1 hour – 1 hour and a half.
Mix the whipped cream with milk, then add the pudding powder. Mix for a few minutes until hardened. Let cool until the top is ready.
The top is turned over on a baking sheet sprinkled with sugar. It runs easily. The countertop will crack from place to place, but it's not a problem, that's all the charm. After a few minutes, roll it out, grease it with cream and roll it again.
Refrigerate for 1 hour, then powder with sugar and portion.