Meringue Roulade

Preheat the oven to 180°C and set up a water bath. Pour the egg whites into the bowl of a stand mixer and add all the sugar.

Place the bowl over a pot of simmering water and, whisking constantly, heat to 60°C or until the sugar crystals are completely dissolved.

Transfer the bowl to the mixer, add a pinch of salt, and whip for 10–12 minutes until stiff and glossy peaks form. Gently pour in a tablespoon of vinegar and add the starch, whipping for another 2–3 minutes.

Line a shallow baking sheet with parchment paper, spread the meringue into a rectangle about 1 cm thick, and top with sliced almonds.

Bake with convection and the oven door slightly ajar: 10 minutes at 180°C, then reduce the temperature to 160°C and bake for another 25–30 minutes.

Flip the baked meringue sheet onto a clean piece of parchment paper, carefully peel off the old parchment, and let it cool.

For the filling, combine cold cream cheese, heavy cream, and powdered sugar in a bowl, and whip for 5–10 minutes until fluffy.

Spread the cream over the cooled meringue sheet, scatter the berries, and roll it up tightly using the parchment paper.