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1
Preheat the oven to 350.
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2
Line a 9-by-13-inch baking pan with foil, leaving a 1-inch overhang on the long sides.
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3
Lightly brush the foil and sides of the pan with vegetable oil.
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4
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites at medium-high speed to soft peaks.
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5
Beat in 1 cup of the superfine sugar at high speed until the whites are stiff, 2 to 3 minutes.
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6
Spread the meringue evenly in the pan.
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7
Bake in the center of the oven for about 15 minutes, until lightly colored and springy.
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8
Using the foil, transfer the meringue to a rack to cool.
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9
Meanwhile, in a food processor, puree the raspberries, lemon juice and remaining 1/4 cup of superfine sugar until smooth; strain through a fine sieve into a bowl.
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10
Cover and refrigerate until chilled, about 30 minutes.
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11
Wipe out the bowl of the mixer.
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12
Add the heavy cream, confectioners sugar and kirsch and beat until the cream forms soft peaks.
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13
Turn the meringue so a long side is facing you.
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14
Spread the whipped cream over the meringue, leaving a 1 1/2-inch border on the long side nearest you.
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15
Arrange the strawberries on top, pressing them into the cream.
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16
Starting at the long side nearest you, and using the foil, carefully roll up the meringue jelly rollstyle; the top will crack.
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17
Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours.
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18
Unwrap the roulade and cut into 1-inch-thick slices.
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19
Serve with the raspberry sauce.
