Detailed step-by-step recipe with photos: Step 1
-
Prepare all products. Peel the tangerines and remove the seeds.
I took small tangerines so that they were seedless and carefully peeled them from the peel and white veins so that they would not taste bitter.
-
Step 2
Separate the whites from the yolks. We need whites to prepare meringue (all 6), and only 2 yolks.
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 3
Beat the whites until stable foam. If you are using a hand mixer, be patient. You need to beat at low speeds and for a long time. I beat the whites for 15 — 20 minutes until they form a stiff foam, so that when the bowl is turned over, the whites remain in it. Add lemon juice and a pinch of salt.
-
Step 4
Add sugar in portions, continuously whisking the mixture. I beat the eggs and sugar for another 10 minutes until it was completely dissolved.
-
Step 5
Gradually add starch without stopping whisking. I beat the starch with the mixture for another 5 minutes.
-
Step 6
Line a large baking tray with baking paper and grease with vegetable oil, pour in the mixture and smooth out. The meringue layer should be 1-1.5 cm.
-
Step 7
Bake in a preheated oven at 150 degrees for 25 minutes. Remove the meringue and place on parchment paper to cool.
-
Step 8
Prepare the Kurd. Grind tangerines in a blender, add sugar, mix.
-
Step 9
Cook in a saucepan over low heat, add the yolks, stir and cook for another 10-15 minutes until thickened.
-
Step 10
Pass the mixture through a sieve. You need to grind the mixture thoroughly so that the seeds and pieces of peel do not get into the curd and cause bitterness. Cover with film in contact and place in the refrigerator for 10-15 minutes.
-
Step 11
In a separate container, combine curd cheese, cream and powdered sugar, beat the cream well with a mixer for 5 minutes at medium speed until the cream thickens.
-
Step 12
Turn the cooled meringue over and remove the parchment from the surface. Apply the tangerine curd onto the meringue in a thin layer, covering the surface, not reaching 3 cm from the edge.
-
Step 13
Place a layer of curd cream 3-4 mm thick on the tangerine curd layer, spreading evenly over the surface.
-
Step 14
Roll the meringue into a roll using parchment paper.
Please note that when twisting, the top layer of meringue may crack and crumble, be careful.
-
Step 15
Cover the roll with cling film very tightly so that no air gets inside, and put it in the refrigerator for 2-3 hours.
If you prepare it in advance, the roll will easily be stored for 2-3 days. It is best to leave it on the bottom shelf of the refrigerator, where the temperature is more stable, or put it in a container. Do not freeze — the meringue will lose its structure and become sticky.
-
Step 16
Remove the roll from the refrigerator 30-40 minutes before serving. Carefully unwrap the cling film and place the roll on a plate. Garnish with fresh cream and berries.
-
Step 17
Meringue roll for the New Year is ready! Decorate the roll with berries.
I used blueberries and rosemary. You can use other berries (strawberries, sea buckthorn, blueberries, cranberries) to suit your taste.
Sprinkle powdered sugar on top through a sieve. Serve on the New Year's table and enjoy a delicate, airy dessert. Bon appetit!
📌 For other proven recipes for DESSERTS FOR THE NEW YEAR, SEE 👉🏻 HERE
