Meringue roulade with sea buckthorn

This roulade is fresh and delicious, with acidity from the sea buckthorn and lots of crunchy sweetness from the meringue. It is easy to make and most people love it.

1. Beat the egg whites stiff.
2. Add sugar a little at a time and beat well in between until the sugar is dissolved.
3. Place baking paper on a baking tray and spread the meringue in an even layer until it measures approx. 30 x 38 cm.
4. Sprinkle almond flakes all over the meringue, which is baked at 140 degrees for approx. 20-25 min. until it is nicely golden.
5. Take it out and let it cool a little, put a piece of baking paper on top and turn it over onto another baking sheet, with the meringue's surface down.
6. Carefully peel off the baking paper and let the base cool completely.

1. Shake sea buckthorn jam and sea buckthorn juice together in a flour mixer.
2. Beat the mascarpone, whipping cream, icing sugar and vanilla together into a thick cream.
3. Spread the mascarpone cream in an even layer on top of the cooled meringue base.
4. Pour the sea buckthorn out on top of the cream, evenly distributed over the whole.
5. Carefully roll the roulade on the long side using the baking paper.
6. Garnish with icing sugar and blended sea buckthorn flakes or leave it alone with the beautiful golden almond flakes.
7. Serve immediately.