6 large egg whites (210ml)

1/4 teaspoon cream of tartar (1g)

1 1/3 cups granulated sugar (265g)

1 teaspoon vanilla extract (5ml)

2 Tablespoons cornstarch (16g)

Pinch kosher salt

1/2 cup sliced almonds (50g), optional

Mascarpone Cream Filling:

2 cups heavy whipping cream (480ml)
1/3 cup powdered sugar (40g)
1 teaspoon vanilla extract (5ml)
1/2 cup mascarpone cheese, room temp (120g)

Berry Sauce*:

1 1/2 heaping cups fresh or frozen berries, divided (225g)
1 Tablespoon lemon juice (15ml)
2 Tablespoons granulated sugar (25g)
Garnish: Fresh berries, mint leaves, edible flowers

Make Berry Sauce*: In a saucepan, combine 1 cup berries, lemon juice, and granulated sugar. Bring to a low boil and cook for 5-6 minutes, or until sauce has thickened into a syrup consistency. Stir in remaining 1/2 cup berries, remove from heat, then allow to cool completely before using. (Berry sauce can be made days ahead, stored in fridge).4e:T4dc,Freezing Instructions: The meringue cake base can be frozen before filling. Once cooled, place on a piece of parchment paper on a baking sheet. Cover tightly with plastic wrap and aluminum foil and freeze for up to 1 month. Thaw at room temperature before filling and rolling.

Flavor Variations

Lemon Meringue Roulade: Replace mascarpone with 3/4 cup lemon curd and zest from one lemon, folded into the whipped cream before spreading over baked meringue and rolling into a log.
Banoffee Meringue Roulade: Add whipped cream filling layer then drizzle with salted caramel. Top with chopped bananas, then roll into a log.
Nutella: Add whipped cream filling layer then drizzle with warmed nutella and roll up. Top roll with piped whipped cream and Ferrero Rocher chocolates.
Biscoff: Add whipped cream filling layer, then drizzle warmed cookie b

Meringue Roulade

Mongolian Noodles

Red Velvet Cookies

Patriotic Sugar Cookie Bars

Lomo Saltado