Recipe detail

Using electric whisk, whip egg whites until soft peak adding caster sugar whisk until glossy stiff peak. Spread evenly over baking paper the size of gn. Bake until crust forms and cool down. Turn it upside down on another baking paper and peel off the old one. In a bowl combine mascarpone, double cream and icing sugar and whip until thick. Spread most of the cream over meringue as well as some of the orange segments and carefully wrap into roullade using baking paper as protection and as a guide. Use the rest of creamy mixture for decoration on top of roullade. Finish decoration with orange segments, walnut halves and mint leaves.