- To make the the citrus curd, blend peeled mandarins in a mixer until smooth. Transfer the puree to a saucepan, add egg yolks, sugar, and cornstarch. Cook over low heat, stirring continuously with a whisk, until the mixture thickens. Strain through a sieve, cover with plastic wrap touching the surface, and cool completely.
- Ensure that the mixer bowl and beaters are clean and dry before making the meringue. Beat egg whites with a pinch of salt on medium speed until foamy. Gradually add sugar and lemon juice while increasing the speed to high. Beat until stiff peaks form. Fold in cornstarch gently.
- Line a baking sheet with parchment paper. Pipe or spread the meringue onto the parchment paper in a rectangular shape, approximately 28*30 cm. Sprinkle almond flakes on top.
- Bake the meringue at 150°C (300°F) for about 30 minutes. It should be slightly golden and the crust should be crisp. Do not overbake.
- Once baked, cover the meringue with another parchment paper, flip it over, and remove the parchment it was baked on. Allow it to cool completely.
- For the mascarpone cream, beat chilled mascarpone cheese, cold heavy cream, and powdered sugar until fluffy.
- Spread the cooled citrus curd evenly over the meringue, followed by a layer of mascarpone cream. Gently roll the meringue into a log using the parchment paper as a guide. Refrigerate for a couple of hours to set.
- Slice and serve this delightful Mandarin Meringue Roll, where the airy meringue meets the luscious citrus curd and the velvety mascarpone cream.