Meringue Roll

Ingredients

• Egg whites at room temperature – 180 g (about 6 eggs)
• Icing sugar – 250 g
• Cornstarch – 25 g
• Lemon juice – 1 tsp (or 1 pinch of citric acid)
• Salt - 1 pinch
• Peeled almonds – 50 g
• Strawberries – 100 g
• Blueberries – 50 g

For the cream

• Cold heavy cream (33%) – 90 g
• Labneh or cream cheese – 250 g
• Icing sugar – 50 g

Method

1. 1.Ensure your bowl is completely clean and dry. Add the egg whites, salt, and lemon juice, and mix with a mixer on medium speed.
2. 2.Once it becomes frothy, increase the mixer speed and gradually add the icing sugar (in about 4 batches, every 20 seconds).
3. 3.When the sugar is completely dissolved and the meringue holds stiff peaks, add the cornstarch and mix for 20 seconds.
4. 4.Turn a baking tray upside down and place siliconized baking paper on it (it must be siliconized, otherwise the meringue will stick). Spread the meringue evenly over it and sprinkle with almonds.
5. 5.Bake in a preheated oven at 150°C (300°F) on the middle rack for 30 minutes. Check after 15 minutes to ensure the top and bottom of the meringue are not burning.
6. 6.Once baked, place another sheet of baking paper and a wire rack on top of the meringue, flip it over, and carefully peel off the original baking paper. Let the meringue cool completely.
7. 7.For the cream, first mix the cream cheese and icing sugar with a mixer. Then add the cold heavy cream (at least 33% fat) and mix on medium speed until it reaches a creamy consistency.
8. 8.Spread the cream over the cooled meringue, scatter blueberries on top, and carefully roll it up.
9. 9.Place the roll in the refrigerator for 2 hours to let the cream stabilize. Decorate with strawberries before serving.

Notes

• Try to use high-quality heavy cream so it whips easily. Do not overmix the cream; if it separates and releases water, it cannot be fixed.