Merengue roll from Emma's grandmother

We prepare products for the roll. Chill the egg whites well in the refrigerator. While the proteins are cooling, cook the meringue syrup. To do this, pour sugar into a saucepan, pour in water and put on the stove. Stir constantly, bring to a boil and cook until small bubbles appear. We remove in plates.

We place the proteins in a wide bowl and begin to beat with a mixer at a slow speed, gradually adding revolutions. It is necessary to achieve a dense foam that adheres to the whisk. Add vanilla sugar and beat again. When the protein mass acquires the specified consistency, put the sugar syrup on the stove again, bring it to a boil and boil it for several minutes. The syrup should thicken slightly. If you put a drop of syrup on a cold surface, the drop should not spread, but retain its shape. Remove the syrup from the stove and pour it into the protein mass in a thin stream, whisking with a mixer at the same time. Without stopping whipping, pour in lemon juice. The mass is dense, very thick, shiny and smooth. If you pull the whisk, the meringue should form firm peaks.

Put the resulting meringue on a baking sheet covered with oiled parchment or a silicone mat, gently level it with a spatula, giving the mass a rectangular shape.

We send a baking sheet with meringue to a preheated oven to 175 degrees at an average level. Bake for 25-30 minutes until light blush.

While the meringue is baked in the oven, let's prepare the cream for the future roll. Put curd cheese, cream, vanilla sugar and powdered sugar in a bulky dish. With a mixer, beat everything together into a lush, thick mass. At this stage, you need to be careful: having achieved a thick consistency, you must immediately stop whipping, as the cream can stratify if it is whipped for too long.

We take the finished meringue out of the oven, let it cool slightly and gently turn it over from the baking sheet on a towel, remove the parchment, cool.

Spread the cream on the meringue cake with a spoon, gently level it around the entire perimeter, not reaching the edge on one side of a couple of centimeters. Sprinkle with chopped nuts and your favorite berries on top.

We give the shape to the roll: lifting the towel on one side, fold the cake towards the edge without cream, gently pressing the forming roll with our fingers along its entire length. Place the finished roll in the refrigerator for complete cooling.

Serve to the table, cut into portions.The knife should be sharp and thin so that the cut is beautiful, and the pieces retain their rounded shape. Decorate with powdered sugar if desired.
Bon Appetit!