Meringue roll with orange curd

Directions

• Add a pinch of salt and citric acid to the whites and start mixing at low speed.
• When the whites foam, start adding powdered sugar in small portions, increasing the speed of the mixer with each addition.
• Mix the whites for 10-15 minutes until stiff peaks form.
• Now add starch to the whipped whites and continue mixing at medium speed.
• Line a tray with baking paper and spread the egg white mixture evenly over it.
• Bake the meringue in a preheated oven at 150 degrees C° (300 F) for 30-35 minutes.
• When finished, turn the meringue upside down and lay on a wire rack lined with baking paper. Remove any baking paper stuck to the top and leave it to cool completely.
• For the curd, take orange juice and mix it with starch until dissolving all lumps.
• Add yolks and continue mixing
• Then place the mixture on low heat and cook until thickened.
• Add butter to the hot mixture and stir until dissolved.
• Cover the curd with cling film and let it cool completely.
• For the cream, mix Mascarpone, cream and powdered sugar. The cream should not be too sweet since the meringue itself is already quite sweet.
• Spread all the cream evenly over the top of meringue layer, then drizzle the curd in strips. I suggest using pastry bags to make it all easier.
• Roll up the layer and wrap it in baking paper. Let it rest for a couple of hours in the refrigerator to stabilize.
• Remove from the refrigerator and decorate with your desired toppings or garnishes