Meringue Roulade with Garden Fruits

First, prepare the fruit puree. Bring 250 g of the berries (frozen) to a boil with 1 tbsp sugar and the vanilla sugar, then strain through a fine sieve to remove seeds. Return the puree to the pot, stir in 1.5 tsp of the pudding powder, and simmer for approx. 1–2 minutes, stirring constantly, until it thickens. Let cool completely in the refrigerator.

Preheat the oven to 190 °C (fan-assisted). Line a baking sheet completely with baking paper. Beat the egg whites until stiff, gradually adding 215 g sugar until a firm, glossy meringue forms with soft peaks. Finally, briefly stir in 18 g pudding powder and the vinegar.

Spread the meringue mixture evenly on the baking sheet. Using a spoon, distribute a few dollops of the cooled fruit puree over the mixture and swirl in a circular motion with a wooden skewer to create a marbled effect. Do not use all the puree; save some for the filling. Place the sheet in the oven and immediately reduce the temperature to 160 °C. Bake for 20–22 minutes until the base has risen slightly and taken on color. Let cool on the baking sheet for 10 minutes, then carefully transfer it with the paper onto a wire rack and let cool completely.