In a bowl, beat the egg whites with lemon salt and regular salt, for about 3 minutes.
We gradually add the sugar, continuing to beat for 10 minutes.
Finally, add the cornstarch, mixing gently.
We transfer the meringue to a standard oven tray, lined with silicone baking paper, leveling the surface, leaving about 1 cm from the edges, sprinkling with pistachios, and bake for 30 minutes at 140°C.
Beat the cream cheese with powdered sugar, pour in the heavy cream, continuing to beat until the cream becomes fluffy. Finally, add the pistachio paste, mix until well combined.
We cover the meringue on top with a sheet of parchment paper and flip it.
Remove the mold and immediately take out the silicone sheet.
Let it cool completely, spread the pistachio cream, then the raspberry jam or you can replace it with fresh fruits.
Roll the roll tightly and refrigerate for a few hours.
Enjoy!
