Meringue Roll

Preparation Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

Making the Meringue In a large mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar, cream of tartar, and vanilla extract. Continue beating until stiff peaks form.

Baking the Meringue Spread the meringue mixture evenly onto the prepared baking sheet, forming a rectangle. Smooth the surface with a spatula.

Preparing the Filling Bake the meringue for 30-35 minutes, or until lightly golden and crisp on the outside. Remove from the oven and let cool completely.

Assembling the Roll In a separate bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Rolling the Meringue Carefully transfer the cooled meringue to a clean surface. Spread the whipped cream mixture evenly over the meringue, leaving a small border around the edges.

Adding the Berries Sprinkle the mixed berries over the whipped cream layer.

Final Touches Starting from one end, gently roll the meringue, using the parchment paper to help guide the roll. Place the rolled meringue on a serving platter.

Chilling and Serving Dust the top of the meringue roll with powdered sugar and garnish with fresh mint leaves. Chill in the refrigerator for at least 1 hour before serving.