@wsyore: she knows remix (slowed/reverb)#sloewed #remix

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Tuesday 12 March 2024 19:06:28 GMT

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Meringue Roulade🫐Pavlova Roll Meringue roulade ~12×16 in (30×40 cm), 6–8 servings Meringue 5 large egg whites (≈170 g / about ¾ cup), room temperature 250 g fine sugar (1¼ cups) 1 tsp cornstarch 1 tsp lemon juice or white wine vinegar Pinch of salt (Optional) ½ tsp vanilla extract Berry Jam 300 g frozen mixed berries (about 2½ cups) 60–90 g sugar (¼–½ cup, to taste) 1–2 tsp lemon juice 1 tsp cornstarch + 1 tbsp water (optional, for thickening) Cream 300 g cream cheese (Philadelphia or similar), cold (about 10½ oz / 1¼ cups) 120 ml heavy cream (30–36%), cold (½ cup) 40–60 g powdered sugar (⅓–½ cup) Vanilla, optional METHOD Berry Jam Place frozen berries into a saucepan without thawing. Add sugar and lemon juice. Bring to a boil and cook for 6–10 minutes, stirring, until excess moisture evaporates. If needed, add cornstarch mixed with water and boil for 30–40 seconds until thickened. Cool completely (important for roulade stability). Meringue Preheat the oven to 300°F (150°C), conventional heat. Line a baking tray with parchment paper. Whip egg whites with salt to soft peaks. Gradually add sugar and whip until stiff, glossy peaks form and sugar is dissolved. Gently fold in cornstarch and lemon juice. Spread evenly to a thickness of about ¾ inch (1.5–2 cm). Bake for 25–30 minutes: dry and pale on top, soft inside. If browning too quickly, reduce temperature to 285°F (140°C) or loosely cover with foil. Cooling Immediately cover the baked meringue with clean parchment paper and flip over. Remove the bottom parchment and let cool for 10–15 minutes. Cream Whip the heavy cream to soft peaks. Mix cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream using a spatula. Assembly Spread a thin layer of cream over the meringue, leaving 1–1½ inches (2–3 cm) clear on one long edge. Add a thin layer of cooled berry jam. Roll into a roulade using parchment paper, without pressing too tightly. Chill for 30–60 minutes to stabilize. Serving Dust with powdered sugar and garnish with fresh berries or extra jam. Slice with a sharp knife, wiping the blade between cuts.#pavlova #merengue #Recipe #desserts #baking

Meringue Roulade🫐Pavlova Roll Meringue roulade ~12×16 in (30×40 cm), 6–8 servings Meringue 5 large egg whites (≈170 g / about ¾ cup), room temperature 250 g fine sugar (1¼ cups) 1 tsp cornstarch 1 tsp lemon juice or white wine vinegar Pinch of salt (Optional) ½ tsp vanilla extract Berry Jam 300 g frozen mixed berries (about 2½ cups) 60–90 g sugar (¼–½ cup, to taste) 1–2 tsp lemon juice 1 tsp cornstarch + 1 tbsp water (optional, for thickening) Cream 300 g cream cheese (Philadelphia or similar), cold (about 10½ oz / 1¼ cups) 120 ml heavy cream (30–36%), cold (½ cup) 40–60 g powdered sugar (⅓–½ cup) Vanilla, optional METHOD Berry Jam Place frozen berries into a saucepan without thawing. Add sugar and lemon juice. Bring to a boil and cook for 6–10 minutes, stirring, until excess moisture evaporates. If needed, add cornstarch mixed with water and boil for 30–40 seconds until thickened. Cool completely (important for roulade stability). Meringue Preheat the oven to 300°F (150°C), conventional heat. Line a baking tray with parchment paper. Whip egg whites with salt to soft peaks. Gradually add sugar and whip until stiff, glossy peaks form and sugar is dissolved. Gently fold in cornstarch and lemon juice. Spread evenly to a thickness of about ¾ inch (1.5–2 cm). Bake for 25–30 minutes: dry and pale on top, soft inside. If browning too quickly, reduce temperature to 285°F (140°C) or loosely cover with foil. Cooling Immediately cover the baked meringue with clean parchment paper and flip over. Remove the bottom parchment and let cool for 10–15 minutes. Cream Whip the heavy cream to soft peaks. Mix cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream using a spatula. Assembly Spread a thin layer of cream over the meringue, leaving 1–1½ inches (2–3 cm) clear on one long edge. Add a thin layer of cooled berry jam. Roll into a roulade using parchment paper, without pressing too tightly. Chill for 30–60 minutes to stabilize. Serving Dust with powdered sugar and garnish with fresh berries or extra jam. Slice with a sharp knife, wiping the blade between cuts.#pavlova #merengue #Recipe #desserts #baking

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