Method

• 1.
  Preheat oven to 160°C. Grease a 26cm x 38cm x 3cm cake pan and line with baking paper.
• 2.
  Place eggwhites and a pinch of salt in a stand mixer fitted with the whisk attachment and whisk on medium speed to just before medium peaks. With the motor running, add 125g sugar, 1 tbs at a time, whisking until sugar has dissolved (this will take 3-4 minutes) and eggwhite mixture is thick and fluffy. Add cornflour, vinegar and vanilla extract, whisking briefly to combine. Meanwhile, combine remaining 40g sugar and cinnamon in a small bowl and set aside.

• 3.
  Working quickly, spread mixture evenly into prepared pan. Sprinkle the cinnamon sugar evenly over meringue. Bake for 14 minutes or until meringue springs back when gently pressed.
• 4.
  Remove meringue from the oven, place a clean tea towel over the top, then a chopping board, and invert the pan onto the tea towel and chopping board. Carefully lift away pan, then gently remove baking paper. Cover and stand at room temperature until cooled completely (about 15 minutes).
• 5.
  Place cream, elderflower and rose water in a stand mixer fitted with the whisk attachment and whisk to medium peaks (be careful not to overbeat).
• 6.
  Spread cream over meringue, leaving a 2cm border at the shortest end furthest from you. Scatter over dried raspberries. Place sliced mango evenly, lengthwise, down the centre-third of the cream. Roll up from the other short end by lifting the tea towel to ease the meringue into a roll. Transfer to a tray and chill for 30 minutes or until ready to serve.
• 7.
  Remove tea towel and transfer roulade to a serving platter. Scatter over pistachio, extra dried raspberries, if using, and fresh raspberries to serve.