Meringue Roulade with Mandarin Curd

For the meringue, whip the whites with the citric acid and salt to firm peaks.

Add the sugar gradually, continuing to whip. Once the mixture is stable and does not slide when the bowl is turned over, add the starch and whip for another minute.

Spread the mixture onto parchment lightly brushed with oil. Bake at 130 °C for 30–35 minutes — a dry crust should form.

For the filling, blend the mandarins and strain the juice. Add the yolks, starch and sugar. Bring to the boil and cool.

For the cream, whip all the ingredients together for about 2 minutes until even.

Assemble the roulade: spread the mandarin filling over the cooled meringue and let it stand for 5 minutes. Cover with the cream and roll it up carefully. Refrigerate for half an hour.

Decorate with cranberries or lingonberries, mandarins and powdered sugar.