Start whipping the egg whites.
When they start to get a little mounted, start adding sugar a little at a time.
When they are well whipped, add vanilla, vinegar and cornstarch while continuing to whisk.
Line the oven pan with parchment paper, taking care to leave long edges so that it protrudes a few cm from the pan.
Pour the meringue and level the surface well.
Then cook in a convection oven preheated to 160 ° C for about 30 minutes: create a thin crust on the surface, but the inside must remain soft.
In the meantime, prepare the cream: pour the mascarpone in a bowl and knead it briefly with whips to make it more creamy.
Add the cream and start to whisk.
When the cream is almost completely whipped, add the icing sugar.
Take the cold meringue again, open it gently and spread the cream over it.
Spread the raspberries on the surface, then roll the meringue again gently, helping with the parchment paper.
Cook in the fridge for at least 30 minutes.
The cream and raspberry meringue roll is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served him that way, beautiful in its simplicity.
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