|6.00||eggs — jumbo, whites only|
|350.00 g||castor sugar|
|5.00 ml||vinegar — white|
|5.00 ml||orange — or vanilla essence|
|500.00 ml||cream — thick|
|1.00||orange — zest only|
|30.00 ml||orange liqueur — or orange juice|
|500.00 g||raspberries — or sliced strawberries|
Whisk egg whites until stiff, then whisk in sugar, 15 ml (1 tbsp) at a time. Reserve 15 ml (1 tbsp) sugar to mix with cornflour, then whisk this in. Beat in vinegar and essence.
Spread meringue out in a buttered, parchment-lined, 30-40 cm long baking pan and bake for 25 minutes at 170 ºC, or until golden. Leave to cool completely in pan, then turn out onto greaseproof or waxed paper sprinkled with icing sugar.
Whip cream, orange peel and liqueur until stiff. Spread over meringue and sprinkle berries over evenly.
Roll up lengthways, transfer to a platter and serve immediately or chill until needed.