Meringue Roulade

1. 1

   Separate the egg whites from the yolks. Place the whites in a bowl and add a pinch of salt, citric acid, and vanilla.

2. 2

   Whisk the egg whites with a mixer until fluffy. Then gradually add the sugar, whisking until stiff peaks form.

3. 3

   Turn off the mixer and gently fold in the cornstarch using a wooden or silicone spatula.

4. 4

   Transfer the meringue to a baking sheet lined with parchment paper. If desired, sprinkle with almond flakes and bake at 150°C (300°F) for 30-35 minutes.

   35 min

   150°C

5. 5

   While the meringue is baking, prepare the cream. Place the very cold heavy cream in a mixer bowl, add the vanilla, and whisk on medium speed. (Chill the mixer bowl in the refrigerator a few minutes before preparing).

6. 6

   Whisk the cream until stiff peaks form. Add the powdered sugar and whisk for another minute.

7. 7

   Spread the cream evenly over the cooled meringue layer, leaving a little for decoration. Also, spread the sliced strawberries.

8. 8

   Roll up like a roulade. Decorate the top with the remaining cream and strawberries.

9. 9

   Refrigerate for 1-2 hours.

   120 min

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.