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Prepare an oven tray with parchment paper and degrease the bowl and whisk of your standmixer. The best way to do this is using a few drops of lemon juice and a paper kitchen towel.
Pre-heat the oven to 170 degrees Celsius or 340 degrees Fahrenheit. Separate the egg whites from the yolks and add the whites to the bowl of your standmixer. The remaining egg yolks can be used for an other recipe, such as homemade ice cream.
Beat the egg whites on high-speed until they form stiff peaks. Gradually add the sugar to the egg whites while you keep on whisking. Add the juice of half a lemon and 3 tablespoons of cornstarch.
Divide the egg whites over the oven tray, making sure it's not too thin or too large, but also not too thick. About 25 by 40 cm (10 by 15 inches) so it's easy to roll after baking.
Make sure the egg whites are divided equally so the baking time is equal for every spot. Divide the chocolate bar is small pieces and add it to the bowl. Add a small layer of water to the pan and put the bowl on top of the pan.
Slowly melt the chocolate and stir in a tablespoon of peanut butter and 100 ml cream. Make sure the mixture is smooth and set aside.
Bake the meringue in the oven for about 10 to 15 minutes, the exact time depends on your oven and the thickness of the meringue slice.
Place a second piece of parchment paper on your work surface and put the meringue immediately after baking onto the new parchment paper. Immediately remove the parchment paper that has been in the oven and let it cool off for about 10 minutes.
Meanwhile the chocolate has cooled down a bit too and divide about 3/4th of the mixture over the meringue. Divide a large handful of peanuts on top and keep some aside for on top of the roll.
Roll the meringue with chocolate and peanuts carefully until you've created a large roll. Divide the rest of the chocolate and peanuts on top. Let it cool off completely and divide into slices, enjoy!