Fluffy Meringue Roll with Tangerine Curd

Start by blending the peeled tangerines into a smooth mixture using a blender.

Pour the blended tangerines into a thick-bottomed saucepan and add the other ingredients, including the sugar and cornstarch. Stir well to combine.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. Once thickened, strain the mixture through a sieve and cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Let it cool.

In a clean mixing bowl, beat the egg whites on medium speed until they form soft peaks.

Gradually add the vanilla powder, salt, and citric acid. Increase the speed to high and continue whisking while adding powdered sugar in 3 to 4 stages.

Whip until the mixture is thick, glossy, and holds stiff peaks—this should take about 10 minutes depending on your mixer. Lastly, gently fold in the cornstarch and mix on low speed for another 2 minutes.

Line a baking tray with parchment paper and spread the meringue mixture evenly.

Bake in a preheated oven at 150°C (300°F) for 25 to 30 minutes. The top should form a thin crust that yields easily when pressed, while the inside remains soft and soufflé-like.

Once baked, cover the meringue with another piece of parchment paper, flip the tray over to remove the original parchment, and allow it to cool slightly.

While the meringue cools, whip the cold cream cheese and heavy cream together with powdered sugar and vanilla until fluffy and well combined.

Spread the cooled tangerine curd evenly over the meringue, and then layer the whipped cream on top.

Using the parchment paper, carefully roll the meringue into a log shape, keeping it tight but not too tight to avoid cracking.

Chill the rolled meringue in the refrigerator for at least 30 minutes before serving for easier slicing.

Once sufficiently chilled, slice the meringue roll with a sharp knife, serve, and enjoy your delightful dessert!