whisk egg whites and cream of tartar on high speed in a stand mixer until stiff peaks form (photo 1)
gradually add the sugar (over a couple of minutes) on medium speed
add the vinegar and whisk on high speed until the meringue is stiff and glossy (like shaving cream) (photo 2 and 3)
spread the meringue evenly on a parchment-lined baking sheet to about 12" x 16" x ½" (photo 4)
bake on the middle rack of a preheated 250F oven for 30 minutes, turn, bake an additional ½ hour (it should be a very pale golden colour; don't overcook it or it won't roll
remove and let cool about 30 minutes
while the meringue is baking, make the lemon curd
whisk by hand the whole eggs and the sugar in a microwave safe bowl
add lemon juice, zest and butter, and whisk well
microwave, uncovered 3 – 5 minutes, stirring every minute, until the mixture thickens
cover the surface of the lemon curd with plastic wrap and chill until cool
whip 2 cups 35% cream and 1 tsp vanilla until stiff peaks form
combine cooled lemon curd and whipping cream, and spread over cooled meringue, leaving a ½” border all around (photo 5)
dot with 2 pints of fresh raspberries (photo 6)
using parchment, roll the long side of the meringue onto itself forming a jellyroll (the cake may crack, but that’s okay it still looks great) (photo 7)
dust with sifted icing sugar (optional) (photo 8)
let set about 1 hour then slice with hot sharp knife (photo 9)
This cake should be eaten the day that you make it so make sure you have a crowd!
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/05/01/raspberry-lemon-meringue-jellyroll/