Tangerine meringue roulade: how to make an exquisite New Year's dessert

Are you still looking for the perfect dessert for the New Year? Stop and just imagine: light as a cloud and airy meringue, delicate buttercream, tangerine curd... This is all you need to know before you stop looking for something better because you will not find it.

Food blogger Valeria shared how to make tangerine meringue roulade on Instagram. This exquisite dessert is perfect for any holiday table.

Ingredients for meringue

• egg whites - 200 g
• salt - a pinch
• citric acid - a pinch
• sugar - 300 g
• corn starch - 60 g

Ingredients for tangerine curd

• peeled tangerines - 300 g
• sugar - 30 g
• yolk - 2 pcs
• corn starch - 20 g

Ingredients for buttercream

• cream cheese - 300 g
• powdered sugar - 30 g
• 33% cream - 100 ml

The way of preparation

1. Prepare the meringue. Add salt and citric acid to the whites and beat until white foam.

2. While continuing to beat, gradually add sugar and beat until peaky (so that the whites do not fall out when you turn the bowl over).

3. Sift in starch and mix at the lowest speed of the mixer or with a spatula until smooth.

4. Put the meringue on a baking sheet lined with parchment in an even layer and dry at 160 degrees for 25 minutes (top/bottom setting, no convection).

5. Take it out, cover with parchment and turn it over. Remove the parchment on which the roll was baked and let it cool.

6. Prepare the tangerine curd. Beat the peeled tangerines with a blender, add sugar, egg yolks, starch and mix again.

7. Bring to a boil, reduce heat and cook until thickened.

8. Remove from heat, rub through a sieve and let cool.

9. Prepare the buttercream. Beat cream cheese, cream and powdered sugar until thickened.

10. Form the roulade. Put the tangerine curd on the meringue in an even layer and let it stand for 10 minutes.

11. Cover the top with a layer of cream (if desired, leave a little cream for decoration) and roll it tightly.

12. Put in the refrigerator for several hours or overnight.