Meringue roll with raspberries

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Unusually airy gentle roll, will certainly become a decoration of the festive table.

Meringue roll with raspberries

Ingredients: For meringue, large egg whites, Powdered sugar, corn starch, Lemon juice, For filling, cream cheese, Whipped cream, powdered sugar, Raspberries

Cooking method:

Beat the egg whites in a clean large bowl with an electric mixer on high speed until very thick. Add lemon juice.

Gradually add the sugar 1 tablespoon at a time and, keeping the mixer on high speed, beat well between each addition. Whisk until all the sugar has been added.

Spread the meringue mixture on a coated baking sheet. Put the mold in the oven and bake for about 20 minutes at te-re 160'C until golden brown.

Remove the meringue from the oven and turn it upside down on a sheet of baking paper. Remove the paper from the base of the cooked meringue and let cool for 10 minutes.

Whip the cream, cream cheese, powdered sugar and spread evenly over the meringue.

Spread raspberries over cream.

Roll up and refrigerate for 4 hours.

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