Ingredients:
• 5 egg whites
• 80g white sugar
• 30g potato starch
• 70g superfine sugar
• 1 tbsp vinegar
• 1 tsp of vanilla extract
• a pinch of salt
For the filling:
• 250g mascarpone cheese
• 200ml double cream
• 50g superfine sugar
• 4 tbsp of carob powder
Preheat the oven at 150 degrees Celsius. Whisk the egg whites with a pinch of salt until soft peaks are formed. Add a tablespoon of vinegar and mix some more.
Gradually add the 80g of sugar and whisk well until stiff peaks are formed and the meringue is glossy.
With a spatula, gently incorporate the starch and superfine sugar. Flavour with vanilla extract. Try to lose as little air as possible.
Line a baking sheet on a tray and spread the meringue mixture with a knife in an even layer. Bake for 20 minutes at 150 degrees Celsius with fan. Remove from the oven and leave it to cool completely.
Carefully remove the baking sheet from the meringue and move it to another baking sheet covered in superfine sugar.
To make the filling, put the mascarpone cheese, double cream, superfine sugar and carob powder into a bowl and mix well until combined and smooth.
Spread the filling in an uniform layer over the meringue and carefully roll the meringue tightly to form a roulade. Wrap it in baking sheet and serve immediately after chilled.
