Preheat oven to 160°C (140°C fan-forced). Grease a 25cm x 30cm swiss roll pan; line base with baking paper, extending paper 3cm over long sides.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add sugar a little at a time, beating until dissolved between additions and firm peaks form. Fold in vanilla, vinegar and cornflour.

Spread meringue into prepared pan; sprinkle with coconut. Bake for about 15-20 minutes or until lightly browned and firm.

Allow meringue to cool for 5 minutes, then carefully turn out onto a sheet of baking paper; remove the lining paper.

To make coconut mascarpone, combine milk, coconut and sugar in a small saucepan; simmer for 20 minutes or until liquid has reduced to 1/2 cup (125ml). Remove from heat. Drain mixture, reserving liquid only. Refrigerate until cold. Fold gently through mascarpone.

Spread coconut mascarpone evenly over meringue, leaving a 5cm border along the long edge furthest from you; sprinkle with raspberries. Using baking paper, roll roulade away from you into a log shape. Transfer to serving platter and refrigerate until ready to serve. Serve dusted with icing sugar.