Beat 1 cup of egg whites until stiff peaks form, add 1 tablespoon of lemon juice, add little by little 2 cups of sugar and 1 tablespoon of cornstarch.
Mix 3.5 oz almonds and 1 tablespoon of cinnamon.
Spread the meringue in a previously greased oven tray covered with a baking sheet or on a Silpat. Then spread the almonds and cinnamon mixture on top. Bake at 300°F for 50 minutes.
Allow to cool for 30 minutes and then refrigerate for 1 hour.
Beat 1 cup of cream, previously refrigerated, add 2 tablespoons of powdered sugar.
Cover the cold meringue with a cloth and flip it over. Remove the baking sheet and spread the mixture across the entire surface. Fill with raspberries and blackberries and start rolling up like a Swiss roll. Shape and press using a cloth.
Put in a plate and decorate with strawberries and physalis.
Recipe video: https://www.instagram.com/tv/CNQEu-uneYZ/?igshid=18mdn9k9tzrss
Recipe by: @panticook
