Meringue Roll

Whip the egg whites with a pinch of salt on medium speed until a light white foam forms. As soon as it appears, add the lemon juice.

Continue whipping on medium speed and add all the powdered sugar, keeping it going until the sugar has completely dissolved and the mixture becomes glossy.

Turn the speed up to maximum and continue whipping until stiff peaks form.

Spread the mixture onto parchment paper greased with butter, in an even layer about 1.5–2 cm thick.

Place the baking sheet in the preheated oven on the lowest rack at 160°C for 28 minutes.

After about 5 minutes, crack the oven door to let out the steam; 5 minutes before the end, crack it open again to release moisture.

After 28 minutes, take it out of the oven and let it cool.

Go over the surface with a tablespoon and gently press down on the meringue sheet so it rolls properly without cracking.

Flip it onto another sheet of parchment paper and carefully start peeling off the original parchment.

Whip the filling separately until stiff peaks form, spread it evenly over the meringue base, and top with fresh strawberries.