Meringue roll with currants

That’s how it’s done:

For the Bavarians:
Preheat oven to 120 degrees top/bottom heat.
Line a baking tray with baking paper.
Beat egg whites with salt in a grease-free bowl until stiff.
Slowly add the sugar and continue beating until the sugar has dissolved and the mixture is shiny.

Add lemon juice and continue beating until peaks form on the whisk.
Pour the beaten egg whites onto the baking tray and smooth it out with a spatula.
Sprinkle the meringue with flaked almonds and dry in the preheated oven for about 1-2 hours. The meringue

should be lightly browned, but not too dark. If it gets too dark, turn the oven down.
While doing this, wedge a wooden spoon between the oven door. After the drying time, turn off the oven, close it and allow the Pavlova to cool completely.

For the filling:
Remove the currants from the stalks, wash them and let them drain.
Whip the cream until stiff, then add the cream stiffener and vanilla sugar.
Add the tonka bean to the yoghurt and fold in the cream.

Here’s how it continues:
Place a sheet of baking paper on a work surface and sprinkle with some powdered sugar.
Turn the meringue face down onto the baking paper, spread with the yoghurt cream and sprinkle with currants.

Roll the meringue lengthwise, breaking the meringue a little if necessary to make it easier to roll.
Top with blackcurrant berries and sprinkle with powdered sugar. Serve promptly.