Meringue Roll

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. In a bowl, start whisking the egg whites. Gradually add the sugar and continue whisking until the sugar has completely dissolved. Sift in the cocoa and gently fold it in. Spread the meringue onto a baking sheet lined with parchment paper and smooth it out evenly. Bake for 12 minutes, then reduce the temperature to 160°C and bake for another 10 minutes. Once baked, immediately cover the meringue sheet with a kitchen towel and let it cool. Meanwhile, prepare the cream. Mix the mascarpone with the powdered sugar and heavy cream. Whip until it becomes a smooth, uniform cream. When the roulade has cooled, spread the cream over it, sprinkle with berries, and roll it up. Dust with powdered sugar.