Meringue roulade with cream cheese filling
Egg white gives this roulade an airy structure with plenty of protein, while cream and cream cheese make the filling softer and more satisfying. Inulin helps the meringue hold a little more stability, and almond flour reduces brittleness. The result is a festive keto dessert with a tender center that benefits from a proper chill before slicing.
Preparing the meringue
Heat the oven to 160°C and line a tray with parchment. Start whipping egg white (360 g) with salt (1 g), then gradually add powdered erythritol (200 g), inulin (30 g), and xanthan gum (1 g) until the mixture becomes glossy, dense, and stable.
Fold in almond flour (50 g) gently so the meringue does not collapse. Spread the mixture into a rectangle about 1.5 cm thick and bake for about 30 minutes, until the surface turns dry and lightly golden.
Remove the sheet, let it cool a little, and carefully roll it while it is still flexible. Cool the base completely before adding the filling.
Preparing the cream
Whip well chilled cream 35% fat (850 g) with powdered erythritol (100 g) until it holds soft firm peaks. In a separate bowl, loosen cream cheese (450 g), then fold it gently into the whipped cream so the filling stays light.
Unroll the cooled meringue, spread the cream evenly over the surface, and roll it up again. Refrigerate the roulade for at least 3 hours so it becomes more stable and easier to slice.
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