Готуємо смачні страви разом – Юлія Думенко

Юлія Думенко, студентка 2 курсу спеціальності «Менеджмент» ділиться своїмрецептом простого але вишуканого десерту. Would like some dessert? Make this easy one between your online lectures. MERINGUE : Egg whites 250g Powdered sugar 250g 1 tsp Vanilla Powder Corn starch 30g 1 tsp lemon juice FILLING: 200g heavy whipping cream 100g cream cheese 20-40g of powdered sugar(to your taste) METHOD: In a bowl start whipping egg whites, first on medium speed until foamy consistency, gradually add powdered sugar. Crank up the speed and whip until stiff peaks. Do not overbeat it. Your meringue should have a glossy appearance and hang off the whipping blade like a " bird's beak". Then, at the minimum speed add cornstarch and lemon juice one by one. Line the baking tray with parchment paper. Bake 150°C for 25-30 minutes. The top of your meringue should be slightly browned, only at the edges and the inside should be still soft. Do not overbake or you will not be able to roll your roulette, it will simply crack open. Move roulette on another piece of parchment paper "pretty" side down, peel off the other parchment paper, and let cool for 20-25 minutes. Make whipped topping.Put all the ingredients needed in a bowl and whisk on medium speed until stiff peaks. Spread whipped cream topping onto the bottom part of the roulette and sprinkle with the seasonal fruits, berries, nuts. Roll roulade by pushing parchment paper forward until you reach the end. Decorate as you wish! You can use leftover whipped topping, chopped pistachios and fresh berries, mint leaves. Be creative! Enjoy!♥♥♥