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Mix 1 tbsp potato flour or cornstarch with 1 tbsp vinegar.
In another larger bowl, whisk the egg whites for 3-5 minutes without sugar. Once they are whipped white, add the sugar. When the egg whites are whipped into stiff meringue, add the vinegar mixture and whisk again till combined. Spread it on a baking sheet lined with parchment paper. Sprinkle with hazelnuts flakes (optional).
Bake the meringue base in the oven for about 30-35 minutes until lightly golden on top (160°C with fan, depending on your oven).
Once the meringue base is done, flip it onto a new piece of parchment paper, top side down. Remove the old parchment paper from the base and replace it with another fresh sheet. Place a clean dish towel over the base and carefully roll it up. Let it cool.
While the base cools, whip the mascarpone and powdered sugar together until creamy. Then add the heavy cream and continue whisking until the mixture thickens. Stop whipping as soon as it changes from a thin mixture to a cream, as it's easy to over-whip the cream!