Meringue roll with berries and cream and curd cheese cream. Very tender and tasty roll.

Meringue roll with berries and cream and curd cheese cream.
Very tender and tasty roll.

For the meringue you will need:
Egg white - 200 grams
Salt - 1 pinch
Sugar - 260 grams
Vanillin - 2 grams
Lemon zest - 1 teaspoon
Corn starch - 40 grams
Almond flakes - for garnish
Berries - any to taste

For cream:
Cream 33% – 170 milliliters
Powdered sugar - 60 grams
Curd cheese - 250 grams

Cooking:
Meringue or meringue is made from egg whites, so you need to separate the proteins from the yolks very carefully so that not a drop of the yolk gets into the protein. I put the protein in a clean and dry bowl, add one pinch of salt and beat with a mixer at maximum speed until a white stable foam is obtained. Add sugar and continue beating until sugar is completely dissolved and stable peaks are obtained. To give the roll a more piquant taste, I add grated lemon zest to the meringue. Mix well and add corn starch. Cornstarch has a neutral taste, so it will not affect the taste of the finished roll, but it will make the roll more crispy.
I distribute the finished meringue on a silicone mat in an even layer about 1.5-2 centimeters thick, sprinkle the reconciliation with almond petals and put it in the oven at a temperature of 150 degrees for 35-40 minutes.
While the meringue is baking, prepare the cream. To do this, whip cream (33% fat) with powdered sugar. When the cream thickens a little, add curd cheese and continue to beat until the cream becomes thick and homogeneous. (the thickness of the cream can be affected by the time of whipping, as well as the quality of cream and curd cheese).
When the meringue is ready, it acquires a ruddy color and a crispy crust. I take it out of the oven and let it cool. I cover the cooled meringue with a sheet of parchment and turn it upside down. I remove the silicone mat and grease with cream. With the help of parchment, I roll up the roll and put it in the refrigerator for an hour to better stabilize the cream.
Berries or nuts can be added to the roll if desired. I added frozen raspberries and black currants to the filling, they gave the roll a pleasant sourness, and decorated it with fresh blueberries on top.
The roll is very tasty and tender. And despite the crispy crust melts in your mouth!

Enjoy your meal!

Tip 1. Before starting cooking, I carefully wash the eggs and wipe them with a dry cloth so that not a drop of dirt gets into the protein.
Tip 2. For better whipping, it is better to use egg whites at room temperature. They are lighter and better oxygenated and hold their shape better when baking. But it is better to separate the whites from the yolks when the eggs are still cold. So there is less risk of tearing the yolk shell and spoiling the protein with it.
Tip 3. If the roll lies for more than an hour in the refrigerator, then the crust will be less crispy.

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Bake in the oven at 150 degrees for 40 minutes
I put it in the refrigerator for 60 minutes for better stabilization of the cream.

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