Meringue Roulade with Whipped Cream and Berries

👨‍🍳 Method

For the Sponge Cake

1. 1
   Preheat the oven to 180°C (355°F). Line a 30 x40 cm pan with parchment paper.

   ⚙ Preheating the OvenOvenBaking sheetParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites to stiff peaks. Gradually add the sugar, whipping constantly, to a glossy cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Fold the vinegar and cornstarch into the meringue gently.

   ⚙ FoldingSilicone spatula
4. 4
   Spread on the baking sheet and sprinkle the almonds on top.

   Baking sheetOffset spatula
5. 5
   Bake 18–20 minutes, until the meringue is golden and firm to the touch.

   OvenBaking sheet
6. 6
   Place the meringue on a damp towel and carefully roll it up together with the towel, from the short side, while it's still warm. Let cool about 30 minutes.

   Kitchen towel

For the Cream Filling

1. 7
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 8
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 9
   Unroll the cake, spread it with the cream, scatter the strawberries, raspberries and blueberries over it and roll it back up.

   Offset spatula

   💡Spread the cream only on a completely cooled cake, and leave a bare border at the end: the cream gets pushed there as you roll instead of spilling out.
2. 10
   Serve immediately.