Meringue roll with apricots

Soft inside and fragile outside meringue, whipped cream and fruit - a wonderful dessert. Apricots can be replaced with raspberries or other berries. The finished roll can be wrapped in parchment, in foil and frozen. Or you can eat it right away.

Ingredients

• Proteins of large eggs - 4 pcs.
• Salt - a pinch
• Sugar - 1 cup and 2 tbsp. l.
• Chopped almonds - ¼ cup
• Powdered sugar
• Heavy cream, for whipping - 1 ¼ cups
• Canned apricots (halved), chopped - 1 can (400 g)
• Passion fruit - 2 pcs.

Directions

1. Preheat oven to 190 degrees. Line a 23x33 cm form with parchment paper. Whisk egg whites with salt until fluffy. While continuing to beat, add sugar 1 tbsp. l. The mass should be dense and glossy. Place the beaten egg whites on parchment paper and smooth the surface with a spatula. Sprinkle with almonds and bake for 15-20 minutes (the crust will be light golden and slightly firm). Flip the meringue onto parchment dusted with icing sugar and let cool.
2. Whip the cream with a mixer and brush over the meringue. Spread apricots and passion fruit pulp evenly. Roll up the roll, starting with the narrower side. Sprinkle with powdered sugar and cut the roll.