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🍰 Rollo de merengue caribeño con coco y mango

487 kcal · 30 min · 4 raciones

Rollo de merengue caribeño con coco y mango Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees top and bottom heat.
  2. 2. Separate five eggs and reserve the yolks for later.
  3. 3. Whip the egg whites with a pinch of salt until stiff.
  4. 4. Slowly add the sugar and continue stirring the mixture for about 10 to 15 minutes until it is shiny and firm.
  5. 5. Mix in one teaspoon of vanilla extract and half of the coconut flakes.
  6. 6. Spread the meringue mixture on a baking sheet lined with parchment paper or a reusable baking sheet, measuring approximately 25 by 35 centimeters.
  7. 7. Sprinkle the remaining coconut flakes on top.
  8. 8. Bake the meringue sheet in the preheated oven at 180 degrees top and bottom heat for about 10 minutes.
  9. 9. Peel the mango and the pineapple.
  10. 10. Weigh 200 grams of mango and puree it.
  11. 11. Combine the fruit puree with the egg yolks and the cornstarch in a pot.
  12. 12. Bring the mixture to a boil while stirring until it reaches the consistency of pudding.
  13. 13. Strain the pudding through a fine sieve.
  14. 14. Stir in the butter.
  15. 15. Cover the surface of the pudding and let it cool completely.
  16. 16. Cut the remaining mango into small cubes.
  17. 17. Do not shake the coconut milk.
  18. 18. Take the thick part of the coconut milk and mix it with the quark and one teaspoon of vanilla extract.
  19. 19. Add the cream and whip the mixture until stiff.
  20. 20. Spread the cream evenly on the underside of the meringue sheet.
  21. 21. Add the mango-pineapple cream and the remaining fruit pieces on top.
  22. 22. Carefully roll up the meringue sheet.
  23. 23. Place it in the refrigerator for about 2 hours.

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