How to make Strawberry Meringue Roulade. Summer dessert

Recipe:
120 gr egg white
180 grams of sugar
a pinch of salt
20 gr starch
Cream:
150 gr 33% cream
300 grams of cream cheese
35 grams of powdered sugar
1. Beat the egg whites and a pinch of salt on medium speed until foamy.
2. Gradually add sugar and beat the egg whites until fluffy and stiff.
3. Add cornstarch and beat for another 20 seconds.
4. Transfer the protein mass to a parchment or silicone mat and smooth it out to a thickness of 1.5 - 2 cm.
5. Bake at 160'C for about 35 minutes.
6. For the cream, beat the cream cheese, powdered sugar and cream until stiff.
7. Take the roll out of the oven, transfer it and turn it over with parchment on top.
8. Spread the cream over the crust, put the cream and berries (strawberries are best cut into slices, raspberries also taste good) and wrap the roll.
9. Put it in the fridge for about 2 hours to soak.
10. Decorate with whipped cream and fresh berries.
Enjoy!

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