Christmas Meringue Swiss Roll

Merry Christmas! 😀 There’s nothing like sharing another Christmas sweet that’s becoming more and more common on the Portuguese table. An Meringue Swiss Roll it’s basically the same as a Molotof with a egg custard filling but rolled into a swiss role shape, it’s beautiful to look at and beautiful to eat.

The important thing for an egg white meringue is to have a soft meringue that is moist and cooked to perfection. If the meringue is a little toasted, it’s not so nice looking and it wont fold well (it will break), but some people prefer the meringue to be a little caramelized in an egg white tart so even if you over bake, dont worry too much.

It’s also important that the egg custard is just right, you want something creamy and smooth that practically sticks to the meringue, you don’t need a huge amount, just a layer to create a contrast of sweetness, let’s check the recipe.

Servings: 16
Time: 40mins
Difficulty: Hard
Rating: ★★★★★
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Delight in the festive charm of a Christmas Meringue Swiss Roll, or Torta de Claras de Natal, a light and airy dessert that beautifully showcases the sweetness of meringue filled with a creamy egg filling, perfect for any Christmas table.

Ingredients

Eggs – 8
Sugar – 16 Tablespoons
Water – 8 Tablespoons
Powdered Sugar – To Sprinkle (Powdered)
Cinnamon – To Sprinkle (Powder)
Almonds – To Sprinkle (Slivers)
Cherries – To Taste (in Syrup or Candied)

Directions

Preheat the oven to 200ºC and prepare a low, wide baking tray lined with non-stick paper.
Start by separating the egg whites from the egg yolks, whisking the egg whites until stiff. Then gradually add 8 tablespoons of powdered sugar to create a firm meringue.
Pour the meringue into the tray and spread it out until it’s perfectly even on top. Bake for +/- 8 minutes, then turn off the oven and leave to cool in the oven.
Then unmold the still warm meringue onto a cloth dusted with icing sugar.
Now you’re going to make the egg custard, whisk the egg yolks and put them in a small saucepan. Then add 8 tablespoons of sugar and the water, cook over a low heat, stirring constantly until it thickens.
Let the egg custard cool down a little, then pour half of it over the pie and roll it up with the aid of the cloth, then put it in the fridge for a couple of hours to set completely.
Finally, take it out of the fridge and cover it with the remaining egg custard, decorate with cinnamon powder, toasted sliced almonds and a few cherries and you’re ready to serve. Enjoy and Merry Christmas!

Notes: The most important thing is the egg whites and whisking them, so here are some tips, ensure your egg whites are at room temperature for better volume when whipping. Use a clean, dry bowl to avoid any grease that could hinder the whipping process. Whip the egg whites until they reach stiff peaks, which means they should hold their shape and not droop when the whisk is lifted. This is crucial for a light and airy meringue.

This recipe for Christmas Meringue Swiss Roll was originally created on BakeAfter.com. Esta receita de Torta de Claras de Natal foi publicada em português no Iguaria.com.