Ingredients
- 8 egg whites, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 8 oz mascarpone cheese, room temperature
- 1 1/2 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed berries (raspberries, blueberries, strawberries)
Instructions
- Preheat oven to 300°F (150°C) and line a 13×18-inch baking sheet with parchment paper.
- Beat egg whites until soft peaks form, then gradually add sugar and beat until stiff, glossy peaks form.
- Add cornstarch, lemon juice, and vanilla extract, mixing gently until combined.
- Spread meringue evenly onto the baking sheet and sprinkle with sliced almonds.
- Bake for about 30 minutes until lightly golden.
- Remove from oven and let cool slightly, then turn onto a clean towel and peel off parchment.
- Roll the meringue with the towel while warm and let cool completely.
- Mix mascarpone and powdered sugar until smooth.
- Whip heavy cream to medium peaks and fold into mascarpone mixture with vanilla.
- Unroll cooled meringue and spread 3/4 of the cream evenly.
- Scatter half of the berries over the cream.
- Roll the roulade back up carefully.
- Top with remaining cream and decorate with remaining berries.
- Refrigerate for at least 2 hours before serving.
Notes
- Roll the meringue while warm to prevent cracking.
- Ensure egg whites are free from yolk for proper whipping.
- Drain berries if using frozen to avoid excess moisture.
- Do not overbake to keep the interior soft.
- Chill before serving for best texture and slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
