Delicious, light as a cloud is this roll of egg whites!

ingredients

Rīsi Valdo ekstra fasēti 1kg

80 grami Olu baltums

40 grami Saldinātājs (es izmantoju "Alulozi")

6 grami Kukurūzas ciete

1 tējkarote Citronu sula

Sāls šķipsniņa

Rīsi Valdo ekstra fasēti 1kg

250 grami Svaigais siers Ricotta Lago Maggiore 6%

150 grami Kulinārijas biezpiens "Baltais"

125 grami Avenes

16 grami Vaniļas cukurs (dr .Quther)

Saldinātājs

preperation

1. Preheat the oven to 160-170 °C.

2. Add a pinch of salt and lemon juice to the egg white and start to whisk at low speed. After a while, when the egg white has whisked into a light foam, add the sweetener and increase the whisk speed. Whip the egg whites to a stiff froth. Finally, add the cornstarch and stir gently into the egg white.

3. Spread the beaten egg white on a baking sheet or silicone mat (I recommend brushing it lightly with oil beforehand) and spread to a thickness of ~0,7 cm.

4. Place in the oven and bake for ~7-8 minutes. Be careful not to burn! (the meringue should be just a little "beige"). Remove and roll with all the baking paper while still warm and leave to cool.

5. Prepare the cream - add the Ricotta, vanilla sugar and sweetener to the culinary curd and whisk.

6. Spread the cream over the cooled meringue biscuit, place a raspberry in the centre and roll up into a roll.