Mascarpone Meringue Roulade

Yes, the cream leaks a little after the refrigerator, apparently this time I did not dry it in the oven, after the destruction we will do take 3

It seems to me that it's not the roll itself, but the cream. After combining all the ingredients of the cream, I beat it a little, and it becomes thick like 20% sour cream. It softens a little on the cake, and freezes in the refrigerator.
Since the cream flows even after the refrigerator, there may be several reasons
1. The mascarpone in the cream has exfoliated and the serum is released. This can happen if, after combining the mascarpone with cream, you begin to whisk it vigorously.
Or the manufacturers screwed up: they didn't make it bold enough.
I've always made this mascarpone roll, made at home with 35% cream. He never let me down
2. The problem is in the cream: settles in the cream and spreads

So this is my mistake - I just beat the cream for too long! Thank you very much!

It may very well be!
The Italians generally recommend mascarpone only with a wooden spoon, gently mix with the rest of the ingredients, but do not beat.
I beat a little with the cream: at low speed for 20-30 seconds, until the cream thickens

I did it the first time! Of course I risked ... I did it for my birthday because of the supposed deliciousness. When my aunt, who does not eat sweets and always on a diet, began to impose the third piece on herself, I realized that the dessert was a success.
This is a semi-finished product, then it was covered with the remnants of the cream and covered with glaze, unfortunately there was no photo ready to eat, it was spun with other dishes, and then there was nothing to take

By the way, I took the cream from the recipe for the Bounty candy cake, it fits perfectly here and is less greasy.

Hurrah! finally turned out! Baked for 17 minutes without convection.
True, and here I got a mistake: I started making cream and found that the cream was over, I just put the cake in the oven, I thought and decided to replace the cream with sugar with 100g vanilla cheese, added a little milk coffee and mixed in mascarpone at low speed - it turned out delicious ( I'm talking about cream), and tomorrow we will try the roll at the dacha with relatives, maybe even have time to take a picture

I think that cheese will turn out delicious too
Enjoy your tea

On Dr I made a modification of Lily's roll. I replaced the hazelnuts with walnuts (well, it grows with me), and the mascarpone with homemade cottage cheese and homemade sour cream. I covered the folding flaws with chocolate icing. I put it on the table and went to get the camera, when I came to take pictures there was nothing

[Lilechka]

Lilechka, and if you miss the nuts? Or replace it with ordinary walnuts?

In general, I did it with half the norm of nuts and then with almonds ...
Curled up fine, although I thought it stuck forever
Until we tried, we are waiting for guests in the evening.
Here's just one nuance I have ... it smells strongly of raw eggs ... is this how it should be?

[Lilechka]

Lilechka, and if you miss the nuts? Or replace it with ordinary walnuts?

If you omit the nuts, you get a regular meringue.

In general, I did it with half the norm of nuts and then with almonds ...
Curled up fine, although I thought it stuck forever
Until we tried it, we are waiting for guests in the evening.
Here's just one nuance I have ... it smells strongly of raw eggs ... is this how it should be?

It's strange, I didn't smell like eggs, but it smelled a little bit of apple cider vinegar, but when I smeared the roll with mascarpone cream and coffee, there was a pleasant smell of coffee

I did this again today (or rather, I did it yesterday, and ate it today).
Mother-in-law appreciated

[Celestine]

Celestine, you are already a pro at meringue rolls.

And a good assessment of your culinary abilities by your mother-in-law is the highest award (I judge by myself)

And cut the base in half

Girls!!!!!!!!!!!!!! what if I smear it tonight and eat it tomorrow at lunchtime? will it melt?

If you put it in the refrigerator, then nothing will happen to it within the next three days.

Well ... at the expense of three days, this is certainly too much, as a rule, we usually do not store breakfast longer (if I do it in the evening)

[Husky]

Girls!!!!!!!!!!!!!! what if I smear it tonight and eat it tomorrow at lunchtime? will it melt?

You will eat with a spoon !!! Put it on the table in a large platter, poke a chocolate flower in the middle from Husky and ... you will listen to loud chomping !!! All my failed attempts ended up like this! There was nothing left in the plate !!!

Lilechka, thank you very much for the recipe

It turned out very, very tasty.
But, of course, there were some nuances:
1.I didn't have hazelnuts - walnuts were used
2.I forgot to add vinegar, or rather I did not add it to the notebook with the recipe - it seems to me that the taste did not suffer
3.with mascarpone and cream, strained, so the cream consisted of sour cream (200 gr) and caramel sauce from Stern (about 7-8 tablespoons)
The cake was baked for 20 minutes at 150 degrees on the upper + lower ignition, separated perfectly
In general, yummy neymoverny

Anyuchka, pleasantly surprised and delighted that even in this interpretation, the roll remains tasty. So you can experiment

Did the cake curl up normally?
For some reason I thought that it was vinegar that gives the cake some rubberiness, which allows it to roll into a roll.

The cake is curled up perfectly
When I read reviews on rolls, I was frightened at first that I would not succeed, but still decided to take a chance - and that was it.
I literally stood over the cake while it was preparing (at this time, the caramel sauce was just cooking, which must be stirred). Has ceased to stick to fingers after 10 minutes of baking. But I kept it like a recipe for another 10 minutes in a closed oven and 3-5 minutes in a slightly open oven.
Maybe it's all about walnuts? They are fatter than hazelnuts (as it seems to me), so everything was well held together and no vinegar was needed ...

Lilechka, I am also here after tasting this bliss at you. In short, my husband will have a very rich menu tomorrow. Only photos 9 and 10 won't open?

Sveta, I don't even know why your photos won't open.

Everything opens up for me, and even those that Tanya Dachnitsa has in cutlets (about which you wrote)

Sveta, I don't even know why your photos won't open.

Everything opens up for me, and even those that Tanya Dachnitsa has in cutlets (about which you wrote)

That's bad luck, but here and at Tanya's they don't open. ... I have to wait for my husband from work, maybe something with a computer?

[Sveta]

That's bad luck, but here and at Tanya's they don't open. ... I have to wait for my husband from work, maybe something with a computer?

Sveta, this is not a compilation, but with a radical. He's working hard today.

If you can't wait for the radical to work, then I will give advice on how to see the picture.
Right click, in a picture that is not visible you click copy. Now paste into Word. That is, again, right-click on the mouse to press "paste". And the picture will be visible.

[Sveta]

Sveta, this is not a compilation, but with a radical. He's working hard today.

If you can't wait for the radical to work, then I will give advice on how to see the picture.
Right click, in a picture that is not visible you click copy. Now paste into Word. That is, again, right-click on the mouse to press "paste". And the picture will be visible.

Thank you Tanyusha

[Lulek,]

Lulek, I am in a hurry with thanks for the roll - it tastes good!
Made homemade mascarpone from weighed och fresh fatty sour cream. And I just remembered for your recipe. Unfortunately, at home and in neighboring shops, there were no hazelnuts, no cashews, or even pistachios, I had to take the risk and make from .... fried seeds! The roll was twisted surprisingly easily and successfully.
It turned out delicious and unusual, it looks like Kazinaki with ice cream, my husband is fussy, he was very pleased
The only thing that made the coffee was not very strong, because its taste was not felt at all and the sweetness was also absent. But I will repeat, now it is mandatory in the classic version.

I forgot the photo - sorry for the quality, I was in a hurry and it did not work out very well.

[Miracle777]

Miracle777 , thanks for the experiment!

So you can try with other nuts, seeds

I think that it should be tastier with fundk

Glad. that YOUR husband liked the roll!

[Lulek]

Lulek, I think that you can certainly experiment, but the seeds are slightly simplified, as it were, they reduce MERENGI to Kazinaki
Therefore, I want to try either with hazelnuts or cashews, I like them more for their softness chtol
Thanks again for the idea and detailed story.

And I also like with walnuts.I follow this recipe, only without vinegar, I make cakes for cakes

Lyulёk, thank you for such a delicious recipe. The whole family was delighted.

Lyulёk, thank you for such a delicious recipe. The whole family was delighted.

Good health!

I am very glad that you like this roll!

[Lyulёk]

Lyulёk
Lily, if not for you, I don't know when I would have tried to make this quick and delicious dessert !!!
I had it for a very long time among a heap of printouts from Michelle, and in early December I suddenly came across your master class: wow: and I made up my mind!
This is now not only mine, but also of my friends, - a lifesaver in the absence of time and, if desired, still pamper guests, and not just feed and drink


Last year's photo - early December, I finally reported ...
however, I overexposed the first roll - it didn't curl up as well as yours - but the taste, the taste !!!
I do, however, from almonds - it is not translated at home (beloved!) And bitter for the aroma is also stocked up (we need 10 pieces for 1.5 servings). I don’t peel the nuts - I leave them both for color and for good.

[Nagira,]

Nagira, thanks for the awesome photo and variation of the roll.

I will definitely try with almonds!

Lilechka, thanks for the recipe !! delicious! I generally love the combination of coffee, cream and nuts, but here it is all there !! I really liked it, I will cook again !!



Lily, my cake after baking turned out not dry, like meringue, but as elastic as rubber ... like a baked soufflé, or something, or it looks like a marshmallow in consistency. tell me is it right? or was it necessary to dry it?

Lily, my cake after baking turned out not dry, like meringue, but as elastic as rubber ... like a baked soufflé, or something, or it looks like a marshmallow in consistency. tell me is it right? or was it necessary to dry it?

I am glad that I liked the roll!

The cake should be like this, otherwise it would not have been possible to roll it into a roll. For these purposes, vinegar is specially added.

And I check the readiness with my finger. I touch the surface of the cake: if the dough does not stick to the finger, but is still soft inside, the cake is ready.

yeah, then everything is right

I touched the dough with my finger, it did not stick. but it was all soft, not only inside .. like a meringue, it did not dry out. there was no crust at all .. but this is my oven, with meringues in my life everything is not like people

I touched the dough with my finger, it did not stick. but it was all soft, not only inside .. like a meringue, it did not dry out. there was no crust at all ..

Everything is correct!

There should be no crust, otherwise it will break when rolled into a roll.

... but I still have such an oven, with meringues in my life everything is not like people

Don't slander yourself!

Judging by the photo, your roll is 5+.

[Lilechka]

Judging by the photo, your roll is 5+.

Lilechka, but judging by the taste - all 12 points !!!

[Lisss's]

Lisss's, Lyudochek !! Too shy to ask !! Do you have a cut of this beauty? Looks stunning !!
Luda, do I understand correctly that you have nothing on top of the roll? Is he so cute without anything?

[husky]

husky, yeah, there is nothing on top ..I'll tell you the truth - I didn't peel the hazelnuts, so they are so pockmarked and painted the crust, yeah ..

I'll take a picture of the cut

I have a current and a wrong cut, I decided to improve it !! and beat the mascarpone before adding the coffee. and my cream is as thin as Lily's, it never became more .. even after the introduction of cream .. but it keeps its shape, but you can plant roses

incision:

Luda, for me everything is so right with you !! And the crust is beautiful and the cut is sooooo cute !!
Girls, and the meringue for the knife does not stretch when cutting. Doesn't it stick to the knife?
Actually, what I'm asking about the cut is clear that it does not stick !!

I cut with a sharp thin knife - it does not stretch and does not stick. and I cut it cold, straight from the farm Lyudochka, if coffee + cream is yours, then do it, do not hesitate! so tasty, the mind can be eaten

But she could have slipped past such a delicious roll! I will definitely try. Thank you Lilechka! Lyudochka the cut of your roll drove me crazy, I will not rest until I bake it!

gee-gee !! Alenka, there will be no rest when you bake! all the time in the h-k hunt to climb and even pinch off a little

But she could have slipped past such a delicious roll! I will definitely try. Thank you Lilechka! Lyudochka the cut of your roll drove me crazy, I will not rest until I bake it!

I keep my fists so that everything works out the first time!

Alenka, there will be no rest when you bake! all the time in the h-k hunt to climb and even pinch off a little

It is for this reason that I always discourage myself from doing it.

Lily brought you per roll. I almost passed by, if I hadn't watched Temka about the girls' arrival in Kiev, and a video with a master class: D Here is the roll itself ... Everything turned out, the roll is very tasty (I ate the cuttings and licked the cream) And put the roll in the refrigerator to cool down.

[Vilapo]

Vilapo, ay, yes a roll!

I am very glad that the master class prompted me to make a roll!

There is nothing terrible in cooking! Isn't it?

[Vilapo]

Vilapo, ay, yes a roll!

I am very glad that the master class prompted me to make a roll!

There is nothing terrible in cooking! Isn't it?

There is really nothing wrong, but the roll is very tasty

La, la, la! Lilechka, I got it !!!



Everyone who will do it, pay special attention to the exact size of the roll (I did it according to the first proportion) and the temperature. While I equalized the temperature during baking, nothing came of it. But when I set a stable temperature, then everything worked out!
And yet, I concluded that the roll is delicious, if made today. on the second day it is also delicious, but then the cake is very much combined with the cream.
In general, Lilechka, thank you for your patience !!!! And for delicious !!!!!

Uryayayaya!

And you finally did it!

Who is next?

[Lyulёk]

Lyulёk, Lily, I came in with belated thanks!
Once upon a time, I found a recipe for this roll at Sveta-Michelle at kuging and made it several times. But the portion was small and very sweet. Then I saw your interpretation and it turned out to be exactly what I needed.
All these 10 years, my relatives and friends for all the holidays have been demanding this roll, if not the only dessert, then the second.
I filled my hand and do it "with my eyes closed." So yesterday I baked two rolls, they are in the refrigerator. We'll savor one at home today, and I'll carry the second one to work tomorrow.
Thank you for posting the recipe and sharing all the nuances!