- Place thawed cherries and lingonberries in a saucepan, and warm up over the heat (a little less than average).
- When the berry base becomes hot, add the well-mixed sugar with pectin.
- Stirring vigorously with a spoon, bring the berry base to a boil and cook for 2-3 minutes.
- Pour the finished confit into another container, cool, cover with film "in contact". Cool for a couple of hours in the fridge.
All the ingredients should be at room temperature.
- Place the egg whites in a mixer bowl, start beating at a slightly less than average speed, then in a couple of minutes increase the mixer speed to medium. Beat for a couple more minutes until foam.
- Add the powdered sugar, then switch the mixer speed to the maximum and beat the mass for 7-10 minutes.
- Gently add the lemon juice along the edge of the bowl.
- Then reduce the mixer speed to minimum, add starch and mix until combined.
- Spread the whites base evenly on parchment, and bake at 302F (150C) for 30-32 minutes, until golden even crust.
- Cover hot meringue base with another sheet of parchment, carefully turn over, remove the parchment and let cool.
Whip the ingredients until combined.
Spread the cream over the cooled meringue base, cover with berry confit on top (if there is a lot of syrup in the confit, you can remove it a little first).
Shape the roll, and let it stabilize for at least an hour. Decorate o your taste.