Preheat your oven to 150°C (300°F).

In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.

Gradually add the powdered sugar while continuing to beat until stiff peaks form.

Fold in the lemon juice and corn starch gently until well combined.

Spread the meringue mixture onto a parchment paper-lined baking sheet in a large rectangular shape.

Bake in the preheated oven for 30-35 minutes, until the meringue is firm and slightly golden. Allow to cool completely.

In a separate bowl, beat the mascarpone or cream cheese with powdered sugar and vanilla until smooth.

Gradually add the cream and continue beating until the mixture is thick and creamy.

Reserve a few spoonfuls of cream for decorating the dessert.

Trim the cooled meringue edges to create a neat rectangle.

Evenly spread the cream filling over the meringue.

Sprinkle raspberries over the cream.

Carefully roll the meringue from one end to form a roulade.

Chill in the refrigerator for 3-4 hours to set.

Before serving, decorate the top of the roulade with the reserved cream filling and additional raspberries as desired.