This roulade is ideal for entertaining - it holds in the freezer
for a week or two, so can be prepared way ahead. All you need to do
before serving is caramelise some sugar on top and scatter it with
4eggwhites235 gmcaster sugar1 tsp eachcornflour and white vinegar250 gmpouring cream2eggs200 gmraspberries2 tsprosewaterTo serve:icing sugarSesame praline110 gm(½ cup) white sugar5 tspsesame seeds
For sesame praline, heat sugar in a small saucepan over medium heat until it dissolves and turns a deep caramel colour (10-12 minutes), then mix in sesame seeds. Remove from heat and pour onto a baking tray lined with baking paper to cool and set, then break up praline and process to a fine powder in a food processor.
Preheat oven to 180C. Whisk eggwhites in an electric mixer until soft peaks form (6-8 minutes), then add 110gm caster sugar a little at a time, beating well between each addition. Whisk in cornflour and vinegar, then spread meringue over a 32cm x 25cm baking tray lined with baking paper and bake until top is golden (25-30 minutes). Set aside to cool.
Whisk cream in an electric mixer until firm peaks form and refrigerate until required. Combine eggs and remaining caster sugar in a heatproof bowl, place over a saucepan of simmering water and whisk until mixture thickens enough to hold its shape when drizzled in a figure-of-eight motion (4-5 minutes). Add praline, half the raspberries and the rosewater, fold to combine and set aside to cool. Once cool, add whipped cream and freeze until firm (1 hour), stirring after half an hour. Spread onto meringue, gently roll up, cover with plastic wrap and freeze until firm (3-4 hours).
To serve, generously dust top of roulade with icing sugar, caramelise using a blowtorch and scatter with remaining raspberries.