100g white caster sugar, plus 1-2 tbsp to taste (optional)
¼ tsp ground cinnamon
¼ tsp arrowroot mixed with 1 tsp cold water
For the cream
3 tbsp icing sugar, sifted, plus extra for dusting
300ml pot lactose free double cream
170g pot lactose free cream cheese
½ tsp vanilla paste, or seeds from ½ vanilla pod
Serves - 6
Heat oven to 180C/160C fan/gas 4. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry.
Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam.
Spread the mixture into the tin, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.)
Simmer the raspberries in the orange juice for 10 mins until tender. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool.
To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue.
Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the raspberry sauce.
Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy raspberries.