Festive raspberry roulade with mascarpone made from only 5 egg whites — recipe
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- First, separate the egg whites from the eggs
- Put the egg whites into a tall bowl and set the yolks aside
- You can use them later, for example for scrambled eggs
- Begin whipping the egg whites with a mixer and slowly add the lemon juice and sugar in parts
- Whip until a thick and glossy mixture forms
- Line a baking tray with parchment paper and spread the egg whites evenly
- Sprinkle with almonds and bake in the oven for 25 minutes at 180 degrees
- Let the baked egg whites cool
- Meanwhile, prepare the mascarpone cream
- Whip the cream together with the sugar and mascarpone
- Then spread the cream onto the baked egg whites
- Arrange a few raspberries on the cream and slowly begin to roll the roulade using the paper
- After rolling the roulade, place it whole into the fridge to chill for at least 2 hours
- Before serving, you can decorate it with raspberries, mint leaves, or other fruit
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