Meringue:
Beat the egg whites with the lemon. Once the meringue is consistent, add the sugar. Then, once firm, add the cornstarch. The finished product must be shiny. Cover a silicone Ziploc with the toasted almonds and then add the meringue. Shape according to the baking pan. Put in oven to 350°F with the door half open until brown.
Once done, add the filling, consisting of 1/3 meringue, raspberries, and the Chantilly cream, previously beaten with sugar.
Start rolling with the silicone Ziploc.
Pour the rest of the cream and Hortifrut raspberries on the sides for decoration.
