Ingredients:

For the Meringue:

• 190 g egg whites (about 6 medium eggs)
• Pinch of salt
• Pinch of citric acid or 1 teaspoon lemon juice
• 250 g sugar (about 1 cup, better if finely granulated or powdered sugar)
• 25 g cornstarch (or potato starch if needed, about 1.5 tablespoons)

For the Mandarin Curd:

• 300 g peeled mandarins (about 4-5 mandarins)
• 2 egg yolks (from medium eggs, size C1)
• 30 g sugar (about 1 heaping tablespoon)
• 20 g cornstarch (about 1 heaping tablespoon) (Optional: If you are concerned about bitterness from the peel or unsure about curd preparation, substitute with berry filling or tangy jam.)

For the Cream Cheese Filling:

• 250 g cream cheese (such as cottage cream cheese or any soft cream cheese)
• 15 g powdered sugar (about 1 tablespoon, leveled)
• 100 ml heavy cream (33% fat)

For Decoration:

• Fresh mandarins
• Cranberries
• Fresh rosemary
• Powdered sugar (for light dusting)

Steps to Make Mandarin Curd Meringue Roll:

Step 1: Prepare the Meringue

1. Preheat your oven to 140°C (or 150°C if you prefer a shorter baking time).
2. Using a planetary mixer like your SUHINI SH-SM6.8GR, whisk the egg whites with a pinch of salt and lemon juice or citric acid. Begin whisking on medium speed, gradually increasing the speed as the mixture becomes foamy.
3. Once the egg whites reach soft peaks, gradually add the sugar, one spoonful at a time, until all the sugar is incorporated. Continue whisking until the meringue is stiff and glossy.
4. Gently fold in the cornstarch, being careful not to deflate the mixture.
5. Spread the meringue evenly on a parchment-lined baking sheet, forming a rectangular shape.
6. Bake the meringue in the preheated oven for 35-40 minutes at 140°C or for 20-25 minutes at 150°C, until the meringue is crisp on the outside but still soft inside. Let it cool completely on the baking sheet before handling.

Step 2: Prepare the Mandarin Curd

1. Peel and segment 300 g of mandarins, removing any seeds. Blend the segments into a smooth puree.
2. In a saucepan, combine the mandarin puree, egg yolks, sugar, and cornstarch. Stir well to combine.
3. Place the saucepan over low heat and cook the mixture, stirring constantly to prevent curdling. Keep stirring until the curd thickens to a pudding-like consistency. Be careful not to overcook, as this may cause the curd to become bitter.
4. Once thickened, remove the curd from the heat and let it cool completely before using it in the roll.

Step 3: Prepare the Cream Cheese Filling

1. In a mixing bowl, combine the cream cheese and powdered sugar. Mix gently until smooth.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined, creating a light and fluffy filling.

Step 4: Assemble the Roll

1. Once the meringue has completely cooled, gently remove it from the parchment paper.
2. Spread the cooled mandarin curd evenly over the meringue.
3. On top of the curd, spread a layer of the cream cheese filling, making sure to leave a small border around the edges.
4. Carefully roll the meringue, starting from one of the shorter sides, using the parchment paper to guide you. Roll it tightly but gently to prevent cracking.
5. Once rolled, place the meringue roll on a serving platter with the seam side down.

Step 5: Decorate the Roll

1. Garnish the top of the roll with slices of fresh mandarins, cranberries, and small sprigs of fresh rosemary.
2. Lightly dust the top with powdered sugar for a festive look.

Nutrition Facts (Per Serving, based on 8 servings):

• Calories: 280 kcal
• Carbohydrates: 38 g
• Protein: 6 g
• Fat: 12 g
• Fiber: 2 g
• Sugars: 32 g
• Sodium: 80 mg

Frequently Asked Questions (FAQs):

1. Can I use a different fruit for the curd? Yes, you can use any citrus fruit like lemon, lime, or orange for the curd. If you’re concerned about bitterness, opt for fruits like berries or avoid using the zest.

2. How do I prevent the meringue from cracking when rolling? Be sure to handle the meringue gently and let it cool completely before rolling. If it cracks slightly, don’t worry – this is common, and it can still look beautiful with decorations.

3. What if my curd tastes bitter? The bitterness can come from overcooking the curd or using too much mandarin peel. To avoid this, taste the mandarins before cooking and remove any excess peel.

4. Can I make this dessert ahead of time? Yes, you can prepare the meringue, curd, and cream cheese filling a day in advance. Assemble the roll just before serving for best results.

Tips for Making the Best Meringue Roll:

• Use Fresh Ingredients: Fresh eggs, mandarins, and cream cheese are key to achieving the best flavor and texture.
• Handle the Meringue Gently: The meringue is delicate, so make sure to work carefully when spreading and rolling to avoid cracks.
• Taste Test the Mandarins: Check the flavor of the mandarins before using them in the curd. If they are bitter, consider using a different fruit or jam.

Storage Tips: The meringue roll can be stored in the refrigerator for up to 2 days. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out. If possible, add the decorations just before serving to keep them fresh.

Conclusion: This Mandarin Curd Meringue Roll is a stunning and delicious dessert, perfect for holiday celebrations or special occasions. The lightness of the meringue pairs beautifully with the tangy mandarin curd and rich cream cheese filling, while the fresh fruit garnish adds a festive touch. Whether you’re making this dessert for family or friends, it’s sure to be a hit at any gathering. Enjoy!