Meringue Roll with Cream and Berries

1. Preheat the oven to 160°C.

2. Beat the egg whites on low speed until foamy, gradually add the sugar, and continue beating. Once all sugar is added, increase speed and beat for 7 minutes.

3. Line a baking sheet with parchment paper, spread the meringue evenly, and optionally sprinkle with almond flakes. Bake at 160°C for 30 minutes.

4. After baking, remove from oven, cover with parchment paper, place another baking sheet on top, flip to remove the parchment, and let cool for at least 1 hour, preferably 3 hours.

5. For the cream: In a mixer bowl, combine heavy cream, mascarpone, and condensed milk. Beat on low speed initially, then increase speed and beat until stiff peaks form, about 5-7 minutes.

6. Slice the berries and set aside for decoration.

7. Spread the cream over the cooled meringue, add the berries, and roll it up.

8. Decorate the top with additional cream and berries, then refrigerate.

Tips

1. Egg whites must be at room temperature; remove them several hours in advance.

2. Recommend using Galbani mascarpone or substitute with VkusVill brand.

3. Use Parmalat or Petmol cream as they whip well and are stable.

4. Any condensed milk can be used, but prefer 'Korovka iz Korenvki'; do not substitute with powdered sugar in the cream.

5. Use only fresh berries, not frozen, to avoid them becoming watery.