Making a meringue roller

1. In a 120 degree oven, toast the almond chips slightly until golden, about 3 minutes.
2. Beat room-warm egg whites in a hard foam, add sugar in a couple of tablespoons with constant mixing – the foam must remain shiny. Finally, whisk in starch and white wine vinegar. In time, this activity takes about 10 minutes.
3. Put baking paper on a baking sheet and sprinkle half of the toasted almond chips evenly on top of it, and then cover with egg white foam.
4. Bake in a 170-degree oven for 18 minutes (in top and bottom baking mode, without rotary air).
5. NB! During baking, the oven door must not be opened, otherwise the meringue will collapse.
6. Carefully fold the ripened meringue plate on clean baking paper.
7. Carefully remove the paper that helped with baking and lightly roll the meringue plate. Let cool completely.
8. Roll out the cooled meringue roll and use a spoon or pastry bag to skip two different-flavored soft ice creams.
9. Roll up with baking paper, then put foil around the roll, which will help to better keep shape. Transfer the roll to the freezer for at least 5-6 hours.

Making ice cream

Step 1: Making vanilla ice cream

• Mix 100 g of vanilla-flavored ice cream powder with 150 ml of cold water.
• Put the mixture in the freezer for at least 1 hour, then whisk with a mixer for up to 5 minutes.
• Put the finished ice cream in a pastry bag, place in the freezer for 15 minutes, then put between the meringue rolls.

Step 2: Making blackcurrant ice cream

• Mix together water and blackcurrant puree, then add 100 g of vanilla-flavored ice cream powder.
• Using a whisk, mix all the ingredients until smooth.
• Put the mixture in the freezer for at least 1 hour, then whisk with a mixer for up to 5 minutes.
• Put the finished ice cream in a pastry bag, place in the freezer for 15 minutes, then put between the meringue rolls.

The idea of the recipe: from the book “Ice creams and sorbets with and without a machine”, by E.Palu + own modifications.