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Meringue roll
| For meringue | . |
| Corn starch glutenfree 400g | 10 g |
| Egg whites | 100 g |
| Sugar | 150 g |
| Citric acid | 1 g |
| Berry layer | . |
| Corn starch glutenfree 400g | 40 g |
| Water | 70 g |
| Berry puree | 400 g |
| Sugar | 100 g |
| For cream | . |
| Cream 33% (chilled) | 150 g |
| Powdered sugar | 60 g |
| Curd cheese | 200 g |
Berry layer:
In a separate bowl, mix cornstarch with cold water.
Put the berry puree in a saucepan, heat over low heat, add sugar and diluted starch, stirring constantly, bring to a boil and remove from heat. Cool down completely.
Cream:
All foods must be chilled first. In a chilled bowl, mix the powdered sugar, cream and cottage cheese, beat with a mixer at medium speed, about 1 minute.
Beat the cream of cream and curd cheese at first at low speeds, gradually increasing the speed as the cream thickens. The finished cream should be thick and dense.
Meringue:
In a dry and clean container, we begin to beat the proteins with sugar with a mixer, beat for 5 - 7 minutes, add citric acid and corn starch and continue to beat for 1 minute, until stable peaks.
The meringue should be leveled on parchment 1 cm thick. Bake in an oven preheated to 150 ° C for 20 minutes (until golden brown).
Collect the roll: meringue - cream - berry layer and wrap it.
