Preheat your oven to 145°C (293°F). Line a baking sheet with high-quality parchment paper or a silicone mat.
Pour the egg whites into a perfectly clean, dry bowl. Add a pinch of salt and the lemon juice.
Whip with a mixer on medium speed until foamy. Increase the speed to maximum and add the sugar gradually (in 3–4 additions).
Whip for 10–12 minutes until the meringue is dense, glossy, and holds stiff peaks.
Add the cornstarch and gently mix on low speed for about 30 seconds just to combine.
Spread the meringue evenly onto the prepared baking sheet (about 1–1.5 cm thick).
Bake at 145°C for exactly 25 minutes. The top should form a thin, crisp crust while the inside remains soft and marshmallow-like.
Remove from the oven. Place a clean sheet of parchment paper over the top, carefully flip the meringue over, and peel off the backing paper. Let it cool completely for 15–20 minutes.
In a mixing bowl, combine the chilled cream cheese and the mango fruit yogurt.
Mix thoroughly with a spatula or a mixer on low speed until perfectly smooth, uniform, and creamy.
Spread the mango cream evenly over the cooled meringue sheet.
Scatter the fresh raspberries across the cream (save a few beautiful berries for the top decoration). The tartness of the berries and the tropical cream will perfectly balance the sweet meringue.
Using the bottom parchment paper to help you, carefully roll the meringue into a tight log, starting from the long edge.
Wrap the roulade in the same parchment paper and refrigerate for at least 1–2 hours to set and chill.
Before serving, garnish the top with cream, almond flakes, fresh raspberries, and mint leaves.
