For the meringue:
4 egg whites
250 g sugar
1 tsp white vinegar or alcohol vinegar
1 tsp vanilla extract or liquid vanilla
1 tsp corn starch Maizena
1 handful slivered almonds
For the garnish:
150 g raspberries
30 cl thick cream
4 tsp icing sugar
3 tsp mascarpone
STEP 1: PREPARING THE MERINGUE
Preheat oven to 180°C or Th.6.
Line a 30 cm x 20 cm rectangular mould with parchment paper.
Beat the egg whites and gradually pour in the sugar until the mixture is firm.
Gently add the vinegar, vanilla, and cornstarch to the preparation
Pour the dough into the baking pan lined with parchment paper. Spread it with a spatula and smooth the surface a little.
Sprinkle with slivered almond.
Bake in the oven for about 15 min. Leave to cool for 5 min before turning out.
STEP 2: PREPARING THE TOPPING
In a bowl, whip the chilled crème fraiche with the mascarpone and icing sugar.
STEP 3: PREPARING THE CAKE
Spread the meringue with the whipped cream.
Spread raspberries over the whipped cream.
Roll the cake gently.
Finish loosely and place the cake on a rectangular serving dish.
Sprinkle with icing sugar, decorate the top with a few raspberries and fresh mint leaves. Place the cake in the refrigerator for 1 hour before serving.