Meringue Roulade with Garden Fruits

First, prepare the fruit puree. Bring the fruits to a boil with 11 g granulated sugar (1 tbsp) and 16 g vanilla sugar (2 packets) and strain through a fine sieve to remove seeds. Return the puree to the pot, stir in 5 g vanilla pudding powder (1.5 tsp) and simmer for approx. 1–2 minutes, stirring constantly, until it thickens. Let cool completely in the refrigerator.

Whip the egg whites in a clean bowl. Gradually sprinkle in 215 g granulated sugar until a stiff, glossy meringue forms with soft peaks. Finally, briefly stir in 18 g pudding powder and the white wine vinegar.

Preheat the oven to 190 °C convection. Line a baking sheet with baking paper, allowing it to slightly overhang the edges. Spread the meringue mixture evenly on the sheet and smooth it out. Dollop some of the fruit puree onto the mixture and swirl it with a wooden skewer to create a marbled effect. Reserve the rest of the puree for the filling.