Meringue Roll with Garden Fruit

INSTRUCTIONS

• 1
  First, prepare the fruit puree. First, boil the fruit with sugars and strain through a sieve. Return to the hob and cook the vanilla pudding (let it bubble for about 1-2 minutes, stirring constantly). Place in the refrigerator to cool.
• 2
  Whip the egg whites, gradually adding sugar, into a stiff, glossy meringue that forms soft peaks (it's not completely stiff, but holds its shape). Finally, quickly and briefly whisk in the pudding and vinegar.
• 3
  Preheat the oven to 190˚ C (fan-assisted). Prepare a baking sheet with parchment paper covering the entire bottom and slightly overlapping the edges (for easier handling of the meringue base). Spread the meringue onto the baking sheet and smooth it as evenly as possible with a spatula or decorating knife. Spoon fruit puree spots onto the surface of the meringue mixture here and there, and use a skewer to swirl them into abstract patterns. Do not use all the puree. Save some for the filling.
• 4
  Place in the oven and immediately reduce the temperature to 160˚ C. Bake for 20 – 22 minutes. The base will puff up nicely and start to lightly brown. Remove from the oven onto a wire rack and leave on the baking sheet for 10 minutes. Then, using the parchment paper, carefully remove it from the baking sheet along with the paper and place it on a wire rack to cool completely.
• 5
  Prepare a clean kitchen towel and a fresh piece of parchment paper on your work surface. Carefully transfer the baked base onto it, upside down. Remove the parchment paper it was baked on. Spread whipped cream and then puree on top (in the same way as for the base – aiming for abstract patterns). Arrange the fruit. Using the towel and parchment paper, carefully roll up the meringue along its longer side (the spiral will be on the shorter side, so the roll will remain as long as its longer side) and tighten it as you go. Leave it wrapped tightly in the parchment paper and towel to chill in the refrigerator for about two hours.