The rolled biscuit is a dessert that is suitable all year round, whether in winter with jam or in summer with cream and fruit. It can be decorated with ganache, custard or whipped cream. There is no lack of ideas!
On the other hand, a meringue roll is less common and that’s what you get with this recipe. The biscuit is covered with lime whipped cream, then accompanied by pieces of mango. A delicious exotic recipe!
Prep Time: 40 minutes
Baking Time: 20 minutes
Difficulty: easy
Yield: 8 servings
Preheat oven to 350°F (180°C).
For the meringue biscuit: whip the egg whites until stiff with the salt. Add the sugar a little at a time, whisk again until the snow is shiny and very firm.
Spread the mass in a rectangle (approx. 11 x 15 inches – 30 x 40 cm) on a tray lined with baking paper.
Bake for about 20 minutes. Remove from the oven, turn the biscuit with the paper over onto a new sheet, carefully remove the paper.
Peel the mango, cut the pulp. Cut half into thin slices and set aside. Cut the rest into small cubes.
Whip the cream into a whipped cream with the lime zest.
Spread 2/3 of the cream on the meringue cookie, leaving a border of about 0.8 inch (2 cm) around it.
Distribute the diced mango.
Roll the biscuit tightly.
Spread the remaining 1/3 of cream. Decorate the roll with the reserved mango slices. Serve immediately.
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