Merengue roll with raspberries

Line a 33 × 23 cm baking sheet with baking paper. Preheat oven to 160 ° C.

With a mixer, beat the whites into a white fluffy shiny mass. Approximately in the middle of the process, when foam already appears, add sugar one tablespoon at a time.

Choose large eggs and make sure that there are no traces of yolks in the whites.

Add the starch and lemon juice and whisk again.

Spread the protein mass evenly over the baking sheet. Bake for 25 minutes, until the crust is golden and crispy.

Remove from oven and leave on baking sheet for 5 minutes.

From the parchment, cut a rectangle slightly larger than the baking sheet. Sprinkle it with half the icing sugar.

Gently turn the crust over onto the prepared parchment. Remove the baking paper and cool the roll base completely.

Using a mixer, beat the cold cream into a fluffy creamy mass. At the end, gradually add the remaining powder.

Brush the crust with almost all the cream and lay the raspberries on top.

Starting at a narrow edge, roll the roll gently and slowly. In this case, do not touch the base itself, but twist it with parchment.

Garnish the roll with the remaining cream, raspberries, mint leaves, and chopped nuts.