Meringue Roll

Prepare the meringue base:

1. Place egg whites in a clean, dry mixing bowl.
2. Ensure no traces of yolk remain.
3. Beat on low speed until a light foam forms, then increase speed to high. Gradually add sugar, one spoon at a time.
4. Add lemon juice and continue mixing at medium speed until stiff peaks form (approx. 10-13 minutes).
5. Once peaks are firm, add cornstarch and whisk for another 10-15 seconds.

Shape and bake:

1. Preheat the oven to 160°C.
2. Line a baking sheet with parchment paper or a silicone mat. Spread the meringue mixture evenly to a thickness of about 1.5 cm.
3. Sprinkle almond flakes on top.
4. Bake for 30 minutes until the surface is crisp but the inside remains soft. Avoid overbaking to ensure the meringue rolls without cracking excessively.

Prepare the cream filling:

1. Whisk together cream cheese, heavy cream, peanut butter, and powdered sugar until smooth and fluffy.

Assemble the roll:

1. Once baked, carefully invert the meringue onto a clean sheet of parchment paper or a silicone mat.
2. Spread the cream evenly over the cooled meringue, applying a thinner layer near the outer edge to prevent overflow when rolling.
3. Optionally, add fresh berries, fruits, or nuts as toppings.

Roll and chill:

1. • Gently roll the meringue into a log. Some cracking is natural, adding character to the dessert.
2. Wrap the roll tightly in cling film or foil and refrigerate for at least 2 hours.

Serve and decorate:

1. Before serving, garnish with berries, chocolate drizzle, or powdered sugar for a more elegant presentation.