Meringue rolle.

A recipe for an airy meringue roll for real gourmets. I am sure that all of you will like my meringue roll. I have been preparing it for a long time and I am always happy with the result. Not very sweet, fluffy and tasty dessert with berries. Just what you need for an evening dinner. My mother loves meringue roll with tea, try and cook this roll according to my recipe.

Meringue roll - tender and airy, as if made of clouds. It doesn't look like meringue at all.

Ingredients:

Meringue:
Egg whites - 200 g
Fine granulated sugar - 300 g
Lemon juice - 2 tbsp. l.
Corn starch - 2 tbsp. l.
Almond flakes - to taste
Filling
Frozen raspberries - 200 g
Sugar - 50 g
Corn starch - 1 tbsp. l.
Cream:
Mascarpone - 250 g
Cream 33-35% - 150 g
Powdered sugar - 60 g
Preparations:.

Meringue is my recipe. Weigh all the necessary ingredients. Place egg whites at room temperature in a mixing bowl. I have a planetary mixer, but a conventional hand mixer will do just fine.
Let's whip the whites. First, at a slow speed of the mixer, then increase the speed. When the bubbles in the proteins become the same size, you can add sugar. Add sugar little by little. It is better to use fine sugar or replace it with powdered sugar.
Once all the sugar has been added, pour in the lemon juice.
Whip the meringue until done. It should be pretty tight.

Once the meringue is cooked, add the cornstarch and let it mix well.
We spread the meringue on parchment, level it. From this amount of ingredients on a 30x40 baking sheet, a layer of 1–1.5 cm is obtained.

Sprinkle the top with flaked almonds or any chopped nuts. Then we put the baking sheet with the meringue in the oven preheated to 150 ° C (top-bottom mode) for 30 minutes.

The finished meringue will brown a little and be covered with a thin sugar crust.
We turn the still hot meringue cake onto another sheet of parchment or onto a silicone mat.

We remove the parchment on which it was baked. We leave to cool.
Filling. Put the raspberries in a saucepan (I have frozen). Here you can use any berry, but it is better if it is sour.
Add sugar and put on a slow fire.
Bring the berries to a boil. Separately, dissolve the starch in a tablespoon of water. Pour into the raspberries and boil until thickened, stirring constantly.
Refrigerate the filling.
Cream. Place cold mascarpone, cold cream and sifted icing sugar in a mixer bowl.
Beat at medium speed of the mixer until the consistency of thick sour cream.
Assembly. We leave a couple of tablespoons of cream. Put the rest of the cream on the meringue cake.

We level the cream, leaving a distance of 1.5 cm from one edge without cream.
We spread the chilled filling and distribute.
We turn the roll, starting from the edge, which is completely covered with cream.
With a very sharp knife, cut off the edges of the roll. And transfer to a serving platter.
We need the remaining cream to fix the fresh berries on the roll.