Triple Berry Meringue Roulade

1. Preheat your oven to 325°F (160°C). Line a 10×15-inch baking tray with parchment paper, leaving some overhang for easy lifting.
2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Gently fold in the vanilla extract, vinegar (or lemon juice), and cornstarch until combined.
5. Spread the meringue mixture evenly onto the prepared baking tray, smoothing it out with a spatula.
6. Bake for 20-25 minutes, or until the meringue is set and lightly golden. Remove from the oven and let it cool for 5 minutes.

2. Roll the Meringue:

1. Dust a large sheet of parchment paper with powdered sugar. Carefully invert the warm meringue onto the parchment.
2. Peel off the parchment paper from the bottom of the meringue and let it cool completely.

3. Prepare the Filling:

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the mixed berries, reserving a few for garnish.

4. Assemble the Roulade:

1. Spread the whipped cream and berry mixture evenly over the cooled meringue, leaving a 1-inch border around the edges.
2. Using the parchment paper as a guide, carefully roll the meringue from one short end to the other, creating a roulade. Don’t worry if it cracks slightly—this adds to its rustic charm!

5. Decorate and Serve:

1. Transfer the roulade to a serving platter, seam side down.
2. Garnish with extra berries, a dusting of powdered sugar, and fresh mint leaves if desired.
3. Slice and serve immediately, or refrigerate for up to 2 hours before serving.

This Triple Berry Meringue Roulade is a stunning dessert that’s perfect for spring and summer gatherings—or anytime you’re craving something light, fruity, and indulgent! 🌸🍓