Pavlova roulade with raspberry whipped cream

1. Beat the egg whites with a pinch of salt until stiff. Gradually add crystal and vanillin sugar and citric acid to the stiff snow. Mix the golden cream mixed with powdered sugar into the whipped solid shiny snow by hand.
2. Spread evenly on a baking sheet lined with baking paper. We can create a wave pattern with a decorative spatula and bake at 150-160°C for 20-25 minutes.
3. Remove the baked body from the baking paper, transfer it to a new baking paper sprinkled with powdered sugar, roll it up and let it cool.
4. Whip the whipping cream, cottage cheese, sugar and stiffener until stiff.
5. Unroll the body and cover with a layer of jam and whipped cream. Layer the fruit to taste and roll carefully.
6. Decorate according to your imagination with the remaining whipped cream, fruit, flowers...

A good tip:
You can easily change the flavor of the roulade by using the Liana thickener with a different flavor.