Meringue Roll

Preheat the oven to 120°C (convection oven 100°C).

Mix 6 grams of meringue powder and 56 ml of water in a bowl and stir. Some lumps will remain visible. Whip the mixture at high speed until it becomes a white and foamy texture, then gradually add the fine granulated sugar, continuing to beat. Whip until you can form peaks. Cover a baking tray with parchment paper. Spread the meringue foam with a spatula over the paper into a rectangle about 1 cm thick. Let dry in the oven for 40 minutes.

Place a clean and ironed tea towel on the work surface and generously sprinkle it with icing sugar. Lay the meringue foam down, parchment paper side up, on the tea towel and carefully remove the paper. Let cool in the open air for about 10 minutes.

Whip 200 ml of cream into chantilly and spread it over the entire meringue sheet. Put some fruit filling into a piping bag and decorate the meringue with the fruit filling. Roll gently using the tea towel. The meringue may tear or break slightly in places, but this gives the roll its characteristic look.

For decoration, generously dust the roll with icing sugar. Wash the fruits, cut the strawberries in half and place them on the roll. Sprinkle the meringue roll with the Christmas Medley festive mix and finish with a little icing sugar on the fruits.