Preheat oven to 180° C.
Whip egg whites until soft peaks appear (or until you can turn the bowl upside down without anything falling out.)
Whip in the sugar and then fold in the corn starch with a metal spoon.
Line a baking sheet with greaseproof paper and spray the paper with non-stick spray.
Spread the meringue evenly to fill the baking sheet and bake for 20 minutes.
Switch oven off, open the oven door slightly and let it cool off.
When completely cooled down, place another baking sheet with greaseproof paper on top and turn over so that the roulade is now lying with the paper on top.
Remove paper and fill roulade with fresh cream and raspberries.
Use greaseproof paper to carefully roll the roulade.
Dust with icing sugar and add fresh berries and sprigs of mint.
with permission of My Easy Cooking.
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