Meringue roll with strawberries and raspberries

Directions

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  Preheat the oven to 150 degrees.
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  Make the cream by mixing together the mascarpone cheese, sweet cream, powdered sugar, lemon zest or lime until you get a firm cream. Store the cream in the refrigerator while preparing the egg white crust – meringue.
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  For the meringue, lightly mix the egg whites with the salt. When they turn white, gradually add a tablespoon by tablespoon of sugar. Mix the egg whites on medium speed until the mixture becomes shiny, thick and without traces of sugar under your fingers. Finally, add the sifted stock, vanilla and lemon juice and zest. If you use vanilla sugar, add it at the beginning with plain sugar.
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  Place greaseproof paper on a baking sheet (approx. 24 x 33 cm) and spread and flatten the egg white mixture evenly. Bake the meringue for about 20 minutes until it starts to get lightly colored. Be careful not to let it dry out and darken, otherwise it will crack when bent (it must remain soft on the inside). Remove the egg whites from the oven and allow to cool for 3 minutes.
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  Meanwhile, prepare a clean, slightly damp kitchen towel and place baking paper on it, which is generously sprinkled with powdered sugar. Place the meringue on the reverse side and slowly and carefully remove the greaseproof paper used in baking. Leave the meringue to cool for 10 min.
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  Then spread the cream evenly leaving a free edge along the longer side (3-4 cm). Spread the fruit over the cream. Roll the roll with the longer side away from you towards the free edge. Do this carefully, but firmly with a cloth. Make sure that the roll joint is facing downwards. Store the roulade in the refrigerator for a few hours.
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  Garnish the roll with powdered sugar and fruit of your choice before serving.