Lemon Berry Roulade

Preheat oven to 180°C. Grease and line a 26x32cm Swiss roll pan.

Using an electric beater, whisk egg white and vinegar until a soft peak forms. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved and mixture is thick and glossy. Add vanilla and cornflour and whisk briefly to combine.

Using a flexible spatula, scrape meringue mixture into lined pan and smooth top. Combine macadamia, cinnamon and extra sugar and sprinkle over meringue. Bake for 12 minutes or until meringue springs back when gently pressed. Remove from oven, place a clean tea towel over top, then a chopping board, and invert together. Carefully lift away pan, then gently peel back baking paper. Cover with plastic wrap, cool completely.

Meanwhile, to make lemon filling, fold together mascarpone and lemon curd. Remove plastic wrap from cooled meringue, spread with lemon mixture leaving a 2cm border, at the short end furthest from you. Scatter over half the raspberries and gently press them into filling. Roll up from the short end closest to you, using the tea towel to assist. Leave rolled in the towel. Transfer to a platter and refrigerate for 1 hour to firm, or until ready to serve.

For candied lemon, combine sugar, 3/4 cup water, lemon juice and peel into a small pan. Bring to a boil, stirring regularly, then reduce heat and simmer for 20 minutes or until peel is translucent and syrup has thickened. Set aside to cool.

To serve, remove tea towel from roulade. Top with remaining raspberries, candied lemon and syrup and dust with icing sugar. Cut into thick slices to serve.