Lightly whisk the egg whites and gradually add sugar.

Whisk the mixture until the egg whites are white and very thick, and all the sugar has dissolved.

Add flour and lemon juice to the egg whites and whisk briefly.

Line the bottom of the baking pan with parchment paper.

Spread the meringue in an even layer.

Sprinkle the top with chopped nuts.

Place in an oven preheated to 160 degrees Celsius (top-bottom mode) and bake for about 20 minutes.

After baking, carefully trim the sides of the meringue from the mold.

Place a fresh piece of parchment paper on the counter and sprinkle it with powdered sugar.

Carefully flip the meringue upside down with the baking paper and place it on the new paper.

Carefully peel off the old paper and leave the meringue to cool.

Add a little heavy cream to the chilled nut cream or peanut butter and mix thoroughly.

Whisk the rest of the cream until it is slightly thick.

Add the nut cream and whisk together.

If you are using regular peanut butter, add a little powdered sugar to the cream.

Spread the cream over the meringue and carefully roll the meringue into a roll, using the baking paper to help.

Refrigerate the cake for about 2 hours.

Before serving, drizzle the top of the roll with melted chocolate, making "flourishes".