ROLLED MERINGON WITH CREAM AND FRUITS

INGREDIENTS

• For the meringue:
• – Whites 6 pcs.
• – Sugar 180 g.
• – Vinegar 1 tbsp.
• – Corn starch 1 tbsp.
• – Sliced ​​pecan nuts.
• – Sugar c/n.
• For the filling:
• – Dulce de leche 250 g.
• – Crema chantilly 250 g.
• – Cream cheese 100 g.
• – Impalpable sugar 2 tbsp.
• – Orange zest.
• – Contemporary figs 10 items.
• – Toasted pecan nuts.

ROLLED MERINGON WITH CREAM AND FRUITS for a brilliant contemporary dessert, full of dulce de leche, cream, cheese, orange, figs and walnuts.

PROCEDURE:

1. For the meringue, beat the egg whites till stiff and whereas persevering with to beat, sprinkle the sugar till
2. to assemble.
3. Add the vinegar, cornstarch and combine with enveloping actions.
4. Pour the meringue onto an oblong plate greased with butter paper.
5. with corn starch.
6. Cowl with walnuts and sprinkle with sugar and cook dinner in a medium oven for quarter-hour.
7. To assemble, flip over (sizzling) on parchment paper. Let cool and fill with
8. dulce de leche, milk cream with whipped cream cheese and sliced ​​figs
9. Roll up.