Meringue Roll

Whip the egg whites with a pinch of salt on low speed.

Once a foam begins to form, pour in the lemon juice, slightly increase the mixer speed, and beat for another 2-3 minutes.

When the foam becomes thick and fine-bubbled, gradually add the sugar and beat until the sugar is completely dissolved and a glossy mixture forms.

Add the starch and fold in gently using low mixer speed or by hand.

Spread the meringue evenly onto a non-stick baking sheet, sprinkle with nuts, and bake in a preheated oven at 160°C (320°F) for 25-30 minutes until a crust forms.

Remove from the oven, invert onto a clean sheet of parchment paper, carefully peel off the non-stick sheet, and let it cool completely.

For the compote, bring the purée to a boil. Mix the pectin with the sugar and sprinkle it into the purée while stirring vigorously, cook for about a minute, then let cool and chill in the refrigerator.

For the cream, whip the butter, add the condensed milk, paste, and cream cheese, and beat until smooth and fluffy.

To assemble, spread the cream evenly over the entire surface of the meringue, pipe lines of compote, and sprinkle with nuts.