Amaretti fruit roll

Turn on oven to 190 degrees.

Prepare a baking sheet with sides (23 x 33 cm) ungendola lightly with a little oil and foderandola with non-stick parchment paper greased with butter if necessary.

Snow firmly mounted the egg whites with the salt.

Keep aside 30 g sugar and add the rest to the egg whites, gradually, stirring constantly, until smooth and glossy meringue.

Pour the meringue in the baking pan and livellatene the surface moving the Pan so that the mixture to flow evenly since corners.

Do not spalmatela, this causes air bubbles emerge which serve to make it softer.

Mix sugar held aside with the cinnamon and sprinkle mixture over the surface of the meringue.

Passed in the oven for 10-12 minutes.

When you pull, the meringue should be firm to the touch.

With a sharp knife remove the corners and reflect on a sheet of wax paper.

Remove the paper bag and let cool.

Prepare the filling: bring to boil a pot of water.

Peaches cut in half, remove the core, emerge them 30 seconds in boiling water, then put them under cold running water.

Dry and peel them.

Chop finely.

Whip the cream and 2/3 spalmatene on meringue.

Cover with the pulp of fishing and wild strawberries (keep some aside for garnish).

Roll the meringue.

Put the whipped cream held aside in a pastry bag with a star nozzle.

Distribute flare along the center of the roll and each put a strawberry and, if you like, mint leaves.