Meringue roll with orange curd

Separate the yolks from the whites of the chicken eggs. To facilitate separation, place the eggs in the refrigerator for half an hour.

Place the yolks in a saucepan and add sugar or sweetener.

Grate the orange zest, being careful not to cut the white veins. Add the zest to the eggs and sugar.

Squeeze the orange juice. You'll need about 100 ml for the cream. If you have medium-sized oranges, you'll need two.

Pour into a saucepan with the remaining ingredients.

Mix the ingredients and place the mixture over medium heat. Bring to a boil, stirring constantly.

During the process, add corn starch to thicken.

When the mixture sets and becomes thick and smooth, add the softened butter. Stir until the butter is completely melted.

Remove the saucepan with the curd from the heat. Cover with cling film and place in an ice bath until completely cool.

For the meringue, place the egg whites in a clean, dry blender bowl. Start beating on low speed, gradually increasing the mixer speed.

When the whites have doubled in size and become fluffy white foam, add the sweetener, lemon juice, and cornstarch. Continue beating the meringue until it reaches a stiff consistency.

Place the meringue on parchment paper, form the cake, and bake in a preheated oven at 150 degrees Celsius for 30 minutes.

In a bowl, combine all the ingredients for the butter cream.

Beat the mixture until smooth.

Let the meringue cake cool. To prevent it from collapsing, cover it with a second sheet of parchment paper and place it on a wire rack.

Grease the cooled meringue cake with butter cream.

We spread the orange curd using a pastry bag or carefully spread it over the cream layer.

Roll the roll up. Leave it in parchment paper or cover it with cling film, then refrigerate for 1-2 hours.