Meringue Roll with Garden Fruit

First, prepare the fruit puree. First, boil the fruit with sugars and strain through a sieve. Return to the hob and cook the vanilla pudding (let it bubble for about 1 – 2 minutes, stirring constantly). Place in the refrigerator to cool.

Whip the egg whites, gradually adding sugar, into a stiff, glossy meringue that forms soft peaks (it's not completely stiff, but holds its shape). Finally, quickly and briefly whisk in the pudding and vinegar.

Preheat the oven to 190˚ C (fan-assisted). Prepare a baking sheet with baking paper covering the entire bottom and slightly overlapping the edges (for easier handling of the roll base). Spread the meringue onto the baking sheet and smooth it as evenly as possible with a spatula or decorating knife. Spoon fruit puree spots onto the surface of the meringue here and there, and use a skewer to draw them into abstract patterns with circular movements. Do not use all the puree. Save some for the filling.