Prepare the meringue:
Preheat the oven to 180°C.
Line a large baking tray with parchment paper.
Using a mixer, beat the egg whites with the cream of tartar until firm peaks form.
Continue beating and add the sugar gradually, a little at a time.
Add the vanilla essence and cornstarch and beat for a few more seconds.
Spread the meringue on the prepared baking sheet, forming a rectangle.
Bake for about 20-25 minutes, or until lightly browned.
Remove from the oven and let cool completely on a wire rack.
Prepare the filling:
Using a mixer, beat the fresh cream with the sugar until soft peaks form.
Add the vanilla extract and beat for a few more seconds.
Assemble the roller:
Spread the cream over the cold meringue.
Distribute the red fruits over the cream.
Carefully roll up the meringue, starting at one of the long edges.
Wrap the roll in cling film and refrigerate for at least 2 hours before serving.
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