It's been a long time since I've cooked this delicacy — this time with fresh raspberries and no sugar.
Preheat the oven to 175 °C.
Whisk the egg whites into a light foam. Then add the sweetener and whip everything into a stiff, thick mass. Whip for ~2 minutes. Stir in 10 g cornstarch at the end.
Place the mixture on baking paper or a silicone mat, which MUST be greased with oil beforehand to remove the sponge cake. Spread the mixture to a thickness of ~1 cm.
Place in the oven and bake for ~7-8 minutes (until the top is golden brown).
Remove from the oven, place on another baking sheet with the baking paper side up, and carefully remove it. Cool.
Meanwhile, prepare the filling by mixing the culinary curd with the yoghurt and sweetener.
Cover the meringue sponge with the filling, layer raspberries and caramelised walnuts on top and roll up.
Finished product weight 580
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
