Meringue roll with blueberries
Ingredients
Instructions
Increase the mixer speed and mix the egg whites until they are thick, white, and shiny.
Add potato starch and vinegar and mix briefly.
Line a baking pan approximately 23/38 cm with parchment paper.
Transfer the meringue to the pan and smooth the surface.
Using a small spoon, dollop Stovit blueberry jam onto the meringue.
Gently swirl the top to create patterns.
Bake the meringue at 160 degrees (top/bottom heat) for 20 minutes.
Prepare another piece of parchment paper, place it on the counter, and sprinkle with powdered sugar.
Remove the baked meringue, gently flip it upside down, and place it on the parchment paper with powdered sugar.
Gently peel off the paper from the bottom (the baking paper).
Leave the meringue to cool.
Prepare the cream - add cold mascarpone cheese, cold heavy cream, and powdered sugar to a bowl.
Mix everything on high speed until the mixture is thick.
Add blueberries and gently mix.
Spread the cream over the meringue.

















