1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
5. Add the sifted flour mixture and mix gently using spatula until smooth.
6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
1. Cut a piece of parchment paper to cover the bottom and sides of the jelly-roll pan.
2. Preheat oven to 190°C.
3. Beat egg whites (or the egg white powder + water mix) in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until stiff peaks.
4. As you whisk, add gradually white sugar a little at a time. Then add confectioners' sugar. Continue to beat more until thick and glossy. Whisk the cornflour and vinegar in.
5. Pour the meringue into the prepared pan and smooth the top. Bake for 10 mins at 190°C
degree and then reduce the heat to 160°C. Bake for another 10 to 15 mins.
6. Remove from the oven and dust with some extra confectioner's sugar onto the meringue. Turn out on to a clean piece of baking paper and peel the paper off the base. Set the meringue aside for some minutes to cool.
7. Whip the heavy cream with sugar to stiff-peaks and then add the mascarpone. Beat lightly until just combined.
8. Spread the cream evenly onto the merengue's back, spreading the cream at the far end thinner than the front. Sprinkle with raspberries pieces evenly.
9. Roll the cake on itself, holding it together with the parchment paper. Finally tighten the paper to firm it up. Wrap the paper firmly around the cake and leave it for a while. Refrigerate a few hours to set.