1 teaspoon cream of tartar (optional, but helps with stability)
1/4 cup sliced almonds
for the filling
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pint mixed berries
2 tablespoons sliced almonds
Preheat oven to 350°F. Line a 15″x10″ jelly roll pan with parchment paper and set aside.
In a standing mixer, whip egg whites until white and foamy. While the mixer is running, add in sugar, both extracts, and cream of tartar. Continue to whip until stiff peaks form.
Spread meringue into prepared pan and sprinkle with sliced almonds. Bake for 25 minutes, then allow to cool completely in the pan.
Once meringue is fully cooled, remove it from the pan and place upside down on a large work surface. Whip the heavy cream and sugar, then spread almost all of it over the meringue. Top with half of the berries, then roll it up from the longer side.
Spread the remaining whipped cream on the top of the roulade, then top with remaining berries. Finish with a sprinkle of sliced almonds and powdered sugar.