Merengue roll with strawberries, mascarpone and whipped cream

Turn on the oven, setting the temperature to 180 ° C. Separate the whites from the yolks. Squeeze out the lemon juice. Begin whisking the egg whites in a deep bowl at low speed. As soon as the first bubbles appear, add a pinch of salt to the proteins and pour in lemon juice. Increase the speed of the mixer and gradually start pouring in the powdered vanilla sugar. Do this carefully so that it does not fly apart due to the movements of the whisk. After all the powdered sugar has been added, continue whisking the meringue until stiff peaks. It should become dense and keep its shape perfectly.

Place parchment on a baking sheet. Choose good quality parchment, as the meringue cake can stick to poor quality parchment. Put the whites whipped with powdered sugar on it and distribute evenly over the entire surface of the baking sheet. Sprinkle the crust on top with almond powder or flour. If you don't have ready-made almond powder or flour, you can do the following. Pour boiling water over a small amount of almonds and let stand for about 10 minutes. After such a simple manipulation, it is very easy to remove the skin from the nut. Dry the peeled almonds in the oven and then grind in a blender bowl or coffee grinder. Alternatively, you can use almond petals instead of almond powder. Place the baking sheet with the prepared meringue cake in the oven on a medium level and bake for about 20 minutes. It will be great if you can turn on the top-bottom mode in your oven.

The finished meringue cake will noticeably grow in volume and will be covered with a golden crust.

Cover the crust with a towel and use a metal wire rack or some other level object to turn it over. Carefully remove the parchment and let the meringue cake cool completely.

While the crust is cooling, prepare the cream and filling. To do this, pour cream into a deep container, put mascarpone cheese and add powdered sugar. Begin whisking at low speed to combine the ingredients. Then increase the speed and beat the cream until fluffy and firm. Sort fresh strawberries, wash, dry with paper towels, and then cut into small pieces.

Put the cream on the cake and spread it over the entire surface, leaving a little space from the edge to which we will roll the meringue roll.Put chopped strawberries on top of the cream.

Helping yourself with a towel, roll the filled meringue into a roll. Transfer it to a flat surface and refrigerate for 2 hours. During this time, the roll will harden and it will be easy to cut it. After 2 hours, take the roll out of the refrigerator, carefully cut the edges with a sharp knife.

Serve the finished meringue roll with strawberries, mascarpone and whipped cream in portions, garnished as you like.