Put the egg whites and salt in to a bowl and whisk until stiff peaks form.
Sprinkle the sugar in, one tablespoon at a time and whisk between each addition, until the meringue is thick and glossy.
Add the cornflour and vinegar and whisk until mixed.
Transfer the meringue to a prepared baking tin and, using a spatula, spread into the corners of the tin and smooth the surface.
Bake in a preheated oven at 180c (350f) Gas 4 for 17 minutes or until barely crisp. Allow to slightly cool.
To turn out the meringue cover with a sheet of baking parchment or grease proof paper. Then quickly and carefully invert the tin on to the work surface. Lift of the tin, then gently peel off the parchment from the meringue.
To make the filling put the cream and approx one third of your raspberries into a bowl and whisk lightly until soft peaks form. Spoon the cream onto the meringue and spread evenly, leaving a 1cm border around the edge. Spread the remaining raspberries over the top over the cream.
Lift up the short side of the baking parchment nearest to you and use it to help you roll up the roulade. Peel back the paper as you go. Before you reach the end, carefully lift the roulade (still on the parchment) onto a platter or board.
Roll the roulade off the parchment so that the join is underneath. Place in the fridge to cool for several hours. slice into 8-10 pieces and serve
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