Delicious Meringue Roll Recipe with Two Fillings

Start by preheating your oven to 120 degrees Celsius (250 degrees Fahrenheit). In a large mixing bowl, whip the egg whites until they form soft peaks. Gradually add in the granulated sugar while continuing to whisk. It's important to ensure that the sugar completely dissolves to achieve a smooth meringue.

Once the mixture is glossy and forms stiff peaks, add the vanilla extract and mix gently to combine.

Line a baking tray with parchment paper. Carefully spread the meringue onto the parchment, creating an even layer about 1 centimeter thick. Bake in the preheated oven for about 90 minutes until the meringue is dry and crisp to the touch.

Once baked, turn off the oven and leave the meringue inside to cool completely. This step helps prevent cracks.

While the meringue cools, prepare the cream. In a separate bowl, whip the unsweetened cream until soft peaks form. Gradually add the powdered sugar, continuing to mix until the cream holds stiff peaks.

Be careful not to overwhip, or the cream will become grainy!

Choose your desired filling: for a berry filling, mash your choice of berries until smooth. For the lemon gel, follow your preferred recipe or use store-bought lemon filling for convenience.

Make sure your fillings are ready as you assemble your meringue roll.

Once the meringue has cooled, gently peel it from the parchment paper. Spread the whipped cream evenly over the meringue, leaving a small border around the edges.

Then, add your chosen filling on top of the cream. Carefully roll the meringue, starting from one end, into a tight log. Use the parchment to help guide the roll.

Wrap the meringue roll in plastic wrap and refrigerate for at least 1 hour to allow it to set properly. Before serving, dust with powdered sugar for a delightful finish!

Slice into pieces and enjoy this delicious dessert at your next gathering or celebration!