Delicious, light as a cloud is this roll of egg whites!
Preheat the oven to 160-170 °C.
Add a pinch of salt and lemon juice to the egg white and start to whisk at low speed. After a while, when the egg white has whisked into a light foam, add the sweetener and increase the whisk speed. Whip the egg whites to a stiff froth. Finally, add the cornstarch and stir gently into the egg white.
Spread the beaten egg white on a baking sheet or silicone mat (I recommend brushing it lightly with oil beforehand) and spread to a thickness of ~0,7 cm.
Place in the oven and bake for ~7-8 minutes. Be careful not to burn! (the meringue should be just a little "beige"). Remove and roll with all the baking paper while still warm and leave to cool.
Prepare the cream - add the Ricotta, vanilla sugar and sweetener to the culinary curd and whisk.
Spread the cream over the cooled meringue biscuit, place a raspberry in the centre and roll up into a roll.
Finished product weight 502
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.
