In a bowl, beat the egg whites with the lemon powder and the pinch of salt for about 3 minutes.
Gradually add the sugar, continuing to beat for 10 minutes.
At the end, add the cornstarch, mixing gently.
Transfer the meringue onto a standard baking tray lined with siliconized baking paper, leveling the surface while leaving about one centimeter from the edges, sprinkle with pistachios, and bake for 30 minutes at 140 °C.
Whip the cream cheese with the powdered sugar, then pour in the sweet cream, continuing to beat until the cream becomes fluffy.
Finally, add the pistachio paste and mix until smooth.
Cover the meringue on top with a sheet of baking paper and flip it over.
Remove the mold and immediately take out the silicone mat.
Let it cool completely, spread the pistachio cream, then the raspberry jam—or you can replace it with fresh fruit.
Roll the roulade tightly and refrigerate for a few hours.
Enjoy!
