Step 1: Prepare the Pan

1. Preheat oven to 300°F (150°C).
2. Line a 16”x12” baking sheet with parchment paper, leaving an overhang for easy removal. Lightly grease with oil.

Step 2: Make the Meringue

3. In a clean bowl, whisk egg whites on medium speed until soft peaks form.
4. Increase to high speed, gradually adding sugar until glossy and stiff peaks form (8-10 minutes).
5. Fold in corn starch, lemon juice, and vanilla extract.

Step 3: Bake the Meringue

6. Spread the meringue evenly on the prepared baking sheet.
7. Use a spatula to create texture on the surface.
8. Sprinkle with thinly sliced almonds (optional).
9. Bake for 45-47 minutes until golden brown. Turn off the oven, crack the door, and leave the meringue inside for 10 minutes.

Step 4: Make the Orange Curd

10. In a saucepan, combine butter, sugar, orange zest, orange juice, and egg yolks.
11. Cook over low heat, whisking constantly until thick (8-10 minutes).
12. Strain through a fine mesh sieve into a bowl.
13. Cover with plastic wrap (directly touching the surface) and refrigerate for at least 2 hours.

Step 5: Cool the Meringue

14. Remove from oven and cool slightly.
15. Place a clean sheet of parchment paper over the meringue and carefully flip it upside down.

Step 6: Make the Cream Filling

16. In a bowl, beat cream cheese until fluffy (30 seconds).
17. Gradually add heavy cream, mixing until smooth and fluffy.

Step 7: Assemble the Roulade

18. Spread the orange curd over the meringue, leaving a 1-inch border.
19. Spread the cream filling evenly.
20. Place fresh mandarins or fruit of choice in a line at the center.

Step 8: Roll the Cake

21. Using parchment paper as a guide, gently roll from the short side for a thicker roulade (or the long side for a thinner roulade).
22. Wrap tightly in parchment paper and transfer to the serving tray.

Step 9: Chill & Serve

23. Refrigerate for at least 1 hour before slicing.
24. Garnish with dollops of cream, fresh fruit, and powdered sugar.