Meringue roll with raspberries, pistachios and cheese

Ingredients for 4 servings

heavy cream

250 ml

pistachios

200 g

sugar

200 g

raspberries

200 g

cream cheese

200 g

egg white

5 pcs.

vanillin

salt

Cooking:

1 hour and 20 minutes

STEP 1.

Whip raw chilled chicken whites with salt and granulated sugar.

STEP 2.

Add the ground pistachios in a blender.

STEP 3

Layer the mixture on a parchment-lined baking tray, shape into a square.

STEP 4

Put the tray in the oven and bake for about an hour at 170 degrees. The cake should have a golden hue.

STEP 5.

The egg white should not stick to your hands.

STEP 6.

Cool the billet.

STEP 7.

Whip chilled heavy cream until stiff, add cream cheese and vanillin in batches.

STEP 8

Remove the parchment from the crust, place the cream on it, spread evenly.

STEP 9

Decorate with fresh raspberries.

STEP 10

Roll up the cake with a clean towel.

STEP 11

Place the dessert on a plate, garnish with the raspberries and sprinkle with the pistachios.