Meringue roll with strawberries and mascarpone

Carefully separate the whites from the yolks. You shouldn't have a drop of yolk in the white, otherwise it just won't beat up. Pour the protein into a clean, dry dozen, add a pinch of salt to it and start whisking at low speed. When the first bubbles appear on the surface of the protein, increase the mixer speed to medium and gradually add sugar to the protein. Beat the whites with sugar for about 10 minutes, until the latter is completely dissolved. At this time, turn on the oven and preheat it to 200 ° C. When the squirrels beat up to a soft peak (they do not fall off when the whisk is turned and keep their shape), reduce the speed to a minimum and add lemon juice. Then add cornstarch and beat for another 15-20 seconds. Lemon juice will help neutralize the excess sweetness of the meringue, and cornstarch will stabilize the meringue cake.

The whipped egg whites should be firm and hold their shape perfectly. Many pastry chefs check if the whites are well-whipped by turning the dozen upside down. If everything is done correctly, the meringue will remain in the same place, without moving even a millimeter along the walls of the heap.

Transfer the whipped meringue to a baking sheet lined with silicone mat or parchment. Smooth with a metal spatula or silicone spatula over the entire surface of the baking sheet.

Sprinkle almond petals on the meringue cake before placing it in the oven. You can replace the finished almond petals with finely chopped nuts.

As soon as you send the baking sheet with the meringue cake to the oven, reduce the temperature in it to 160 ° C. Bake the crust until golden brown, about 20 minutes. Use top-bottom mode whenever possible. Since all ovens are individual, the cooking time can vary up and down. Focus on your oven.

Remove the brown crust from the oven, cover it with a towel or a second sheet of parchment and turn it upside down on the wire rack. Remove the parchment or silicone mat from the hot crust. Allow the crust to cool completely to prevent the cream from separating.

While the meringue roll is cooling, prepare the cream. Place cold mascarpone cheese, cream and icing sugar in a dozen of a mixer and beat until smooth. Then apply it to the cake and spread it evenly.

Wash the strawberries, pat them dry with paper towels, and cut them into small pieces.

Place the strawberry slices on top of the cream.

Gently roll the meringue roll, helping yourself with a parchment or towel, and place it in the refrigerator for 1 to 2 hours.

Decorate the ready-made meringue roll with strawberries and mascarpone as you wish and serve a real miracle of pastry art to the table.