What is the role of the meringue?

Routinue Rolade is a dessert that consists of rolled meringues in eggs mixed with cream and fruit filling. It is quite a light dessert and is usually consumed in summer. It can also contain a mushroom cake or a cake baked in a flat pan rolled around sweet whipped whites and cream. Fruit fillings include strawberries, raspberries, lemon curd and mango. It looks and tastes similar to the rolled version of Pavel. Vanilla extract is often inserted into it to add another taste. The cake includes high -quality egg white and carbohydrate proteins. Fruit, especially if it is fresh, adds additional nutrition and taste. In British English, this means that the combination of meringue-chap-ovoce as a Swiss role. Typically, this includes the bottom layer of meringue, then the cream and finally the fruit on the cloth. The gout of the meringue is then slowly rolling in the same way as the carpet rolls to form a final roll. This often ends with a brittle meringue as it bends.

There are many types of this dessert. One of the most common is combining the basic roll with fruit. These fruits include raspberries, strawberries and passionate. In this way, the filling contains not only white eggs and sugar, but also fruit. Real slices or pieces of fruit can also be complemented by corresponding fruit sauce. These rales can also combine a range of fruit rather than just one type.

Another variant is the role of meringue with roasted almonds. One difference with the normal role of the meringue is that the almonds are baked together with the meringues; Otherwise it's the same as the original. Another variation is the use of chocolate and marshmallows. Alternatively, chefs can line the cream with lemon cottage cheese as a cake of a sheated lemon.

It can be traced until the 17th century, when it was commonly called "white bisit bread". There are three basic types of meringue that can be used in a meringue roll. This is a classic FrancoUzing type with icing sugar and egg whites, Italian type and Swiss type. Italian meringue uses boiling sugar syrup instead of meal. The Swiss type is beaten over a fine water heater called the brain Marie and then baked.