Pistachio roll with raspberries

Whip 175 g of egg whites (about 5-6 eggs) with 300 g of sugar until stiff peaks form. Place pistachios in a bag and crush them with a rolling pin, add to the whipped egg whites, also add starch and mix gently from bottom to top to avoid deflating the egg whites.

Spread the meringue evenly on a silicone mat or parchment paper. Place in an oven preheated to 165 degrees for 25 minutes. Allow the finished meringue to cool.

Mix mascarpone with sugar and cream.

Flip the cake onto a board, carefully remove the sheet from it, evenly spread the cream over the cake, leaving a 1-2 cm margin from the edges. Place raspberries on the cream. Roll it up without pressing it, trim the edges and dust the finished roll with powdered sugar.