Light, pretty, festive and incredibly photogenic, this meringue jelly roll can be the show-stopping dessert for a summer patio party.
1. Preheat the oven to 425°F. Place the rack in the centre of the oven. Line a rimmed 13×17¾-inch baking sheet with parchment paper, ensuring that it goes up the sides by a couple of inches. Brush the paper lightly with the oil.
2. Put the egg whites in a stand mixer fitted with a whisk attachment and beat on high speed until light, fluffy and stiff peaks form. In a small bowl, combine the sugar and cornstarch. Stir until no lumps remain. With the mixer still running, add the sugar-cornstarch mixture gradually, about 1 Tbsp at a time. Beat on high for another 3-4 minutes. The whites should be glossy and very thick, and should hold their shape when lifted out of the bowl. Beat in the white vinegar. Use a rubber spatula to lightly spread the mixture onto the prepared baking pan, getting it as even as you can, right to the edges. Smooth the top so it is quite flat. An offset spatula works great for this.
countertop and sprinkle it generously with granulated sugar. Remove the meringue from the oven and carefully invert it onto the wax paper. Gently peel off the parchment paper and cover the meringue lightly with plastic wrap. Leave it to cool completely. 4. In a stand mixer fitted with a whisk attachment, beat the whipping cream on high speed until thick. With the mixer running on low, beat in the rosewater. Remove the plastic wrap from the meringue and slather the surface with the whipped cream, leaving a 1-inch border around the edges. Scatter the raspberries all over the cream. Starting with the long edge closest to you, carefully roll the meringue up snuggly. Use the wax paper to help you.
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