MERINGUE ROLL WITH CREAM CHEESE
- 4 egg whites
- 170g icing sugar
- ½ tsp. vanillin sugar
- 150g Smiltene cream cheese, room temperature
- 60g Smiltene heavy cream
- 1-2 tbsp icing sugar
- 700g - 800g fresh berries (strawberries or raspberries)
Preheat the oven to 180 degrees. Whisk the egg whites in a bowl until white. Gradually add the icing sugar and beat until the sugar is completely melted, add 1/2 tbsp lemon juice. Total whisking time about 10 minutes. Cover the frying pan with baking paper. Spread the egg whites evenly on the baking tray, almond slivers can be sprinkled on top. Bake in the oven for 12 minutes, then change the temperature to 160 degrees and bake for a further 10 minutes. After baking, immediately cover the meringue plate with a towel and leave to cool for about 10 minutes, then turn upside down with baking paper on top.
Meanwhile, prepare the cream. Whip the cream cheese with the icing sugar and some of the fresh berries. (You don’t have to add sugar for the cream, as the roll itself is sweet and contains plenty of sugar.) Whip the Smiltene Piens heavy cream and mix with the cream cheese until smooth cream mass forms. When the meringue has cooled, carefully remove the baking paper, spread the cream over the meringue, cover with berries and roll it up! Sprinkle with icing sugar, decorate with fresh berries and mint leaves.
Set aside a little cream to spread on top for the berries to stick.
