Meringue Roll with Prunes and Walnuts

Ingredients

• Egg white 5 oz
• Powdered Sugar 10 oz
• Corn Starch 0 oz
• Meyer Lemon Juice 2 tablespoons
• Vanilla salt 0 oz
• 33% Cream 10 fl oz
• Semi-soft cream cheese 10 oz
• Prunes 0 oz
• Walnuts 0 oz
• Cognac 2 tablespoons
• Meyer Lemon Juice 3 teaspoons

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the prunes, dry them, and chop.

Step 3

Chop the walnuts.

Step 4

Mix the walnuts and prunes, place them in a container, pour in 2 tablespoons of cognac, shake well, and refrigerate overnight.

Step 5

Pour room temperature egg whites into the mixer bowl, add 1 teaspoon of lemon juice and 300 grams of powdered sugar, and beat until glossy.

Step 6

Line a baking sheet with parchment paper, spread the egg whites evenly, and place in a preheated oven at 300°F for 40 minutes. Do not dry the meringue; it should harden and slightly brown on top while remaining soft inside.

Step 7

Whip the cream until stiff peaks form.

Step 8

Beat the cream cheese with 40 grams of powdered sugar and the remaining lemon juice.

Step 9

Gently fold the whipped cream into the cream cheese in several additions.

Step 10

Spread the cream over the meringue layer and smooth it out.

Step 11

Top with the walnut and prune mixture.

Step 12

Roll up the meringue. Refrigerate for at least 4 hours to stabilize.

Step 13

Serve sliced into pieces 3–4 cm wide.