Delicious Meringue Roll with Mandarin Filling

In a large mixing bowl, beat the *egg whites* with the *lemon juice* and *salt* until you achieve a good white foam. Gradually add the *sugar* while continuously beating the mixture. Once the *whites* become stable — they should not drip when you turn the bowl upside down — incorporate the *corn starch* and mix for an additional minute.

After beating, transfer the meringue to a lined baking sheet and sprinkle *almond flakes* on top if desired. Bake in a preheated oven at 140 degrees Celsius (284 degrees Fahrenheit) for 30-35 minutes until you have a *dry crust*. If using a gas oven, lower the temperature to 100 degrees Celsius (212 degrees Fahrenheit) to prevent over-drying.

Blend the *mandarins* briefly to extract juice, then strain the juice through a sieve. In a saucepan, combine the *mandarin juice* with *egg yolks*, *corn starch*, and *sugar*. Bring the mixture to a boil while stirring continuously until thickened. Allow it to cool completely.

In a clean bowl, whisk together *cream cheese*, *cold heavy cream*, and *powdered sugar* until smooth and creamy for about 2 minutes. The cream will increase in volume during this process.

Once the meringue has cooled, carefully invert it and remove the parchment paper. Evenly spread the *mandarin filling* over the meringue and let it sit for 5 minutes. Then, use a piping bag to cover the filling with the *cream*. Roll the meringue tightly into a log.

Chill the assembled roll in the refrigerator for 30 minutes. Before serving, decorate with *rosemary sprigs*, *red currants*, *mandarins*, and a dusting of *powdered sugar*. Enjoy your delightful meringue roll!