Pineapple meringue log

Preheat the oven using conventional heat, Th 5/6 or 160°C. Whisk the egg whites until stiff peaks form (Duochef, on V1).

Add the sugar gradually while whisking (V2, if needed) to obtain a fluffy meringue.

Add the vinegar and the previously mixed cornstarch, then gently fold in (Silicone spatula).

Spread the meringue on a baking sheet (Multiflex baking sheet) keeping a good thickness and bake for about 20 minutes in the preheated oven.

The meringue should be soft, lightly golden, and no longer sticky to the touch.

On a clean towel, turn the meringue over, carefully peel it off the sheet, and let it cool covered with the sheet.

Whip (clean Duochef, on V1 then V2 if needed) the cold cream and mascarpone into whipped cream.

Add the sifted icing sugar, lime zest (Ergologics juicer with zester), and whisk (on V2).

Keep chilled. Peel the pineapple, cut it into small cubes (Super dicer), and drizzle with a little lemon juice. Spread the whipped cream evenly (Silicone spatula) over the cold meringue (without going to the edges).

Distribute the pineapple over the whipped cream.

Roll the meringue without rolling too tightly and chill for about 2 hours or place in the freezer for at least 30 minutes.

Decorate with fruit and serve. Variations: replace the pineapple with red fruits, kiwis, clementines, citrus fruits...

Tips for success:

• Prefer eggs at room temperature. Add the sugar gradually so it incorporates well into the meringue.
• The Duochef 2 must be very dry and very clean to whip egg whites or cream properly.
• For the meringue to be crispy yet soft, the oven temperature, cornstarch, vinegar, and baking time are important.
• Watch the baking closely as ovens do not all heat the same way.