Ingredients:

Meringue:

3/4 cup egg whites
1 cup of sugar
1/4 teaspoon citric acid
2 tablespoons cornstarch
1/2 cup almond petals
Coulis:

1 cup pureed seedless raspberries
2 tablespoons of sugar
1 tablespoon corn starch
2 tablespoons of water
Stuffed:

1 cup of berries
Cream cheese:

1 cup cream cheese
1/3 cup whipping cream
3 tablespoons of icing sugar
Method:

Start by separating the egg whites from the yolks. Pour them into a clean, dry bowl.
Add a pinch of citric acid or a teaspoon of lemon juice to the egg whites.
Start whipping the egg whites with an electric mixer, gradually adding the sugar.
Once the egg whites form stiff peaks, add the cornstarch and mix gently with a spatula.
Spread the meringue on a baking tray lined with baking paper and sprinkle it with almond petals.
Bake at 140°C for about 35 minutes, until the meringue is dry and crunchy.
Meanwhile, prepare the raspberry coulis by boiling the raspberry puree with the sugar and cornstarch until it thickens. Let cool.
Whip up the cream cheese by mixing the cream cheese with the whipped cream and icing sugar.
Once cooked, take the meringue out of the oven and dust it with icing sugar.
Spread the cream cheese over the meringue, followed by the raspberry coulis and a cup of berries.
Gently roll the meringue starting from the long side, using the baking paper.
Place the meringue roll in the refrigerator for at least 2 hours before serving.
Slice and serve your delicious meringue roll with raspberry coulis and fresh berries.
I hope you like the recipe! Thank you for asking me to cook this dessert, I will definitely appreciate it more. Thanks for the likes and comments, I hug you all! Until we meet again!