Make the Pavlova:
Preheat the oven to 180C. Line a 35cm x 26cm baking tray with baking paper, making sure the paper covers the sides of the pan. Set aside.
On a flat surface, dust a clean tea towel with a generous dusting of icing sugar. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the salt until soft peaks. Add the sugar, one tablespoon at a time, beating well after each addition. Once all the sugar is added, beat until the sugar dissolves, (when you rub some of the mixture between your thumb and finger there is no graininess). Add the vanilla and sift the cornflour over the meringue. Gently fold to combine and then spread the meringue over the baking tray, smoothing and leveling with a palette knife. Put the tray into the oven, then immediately reduce the temperature to 150C and bake for 25 minutes. The pavlova is done when it gives a bit of resistance when gently pressed with a finger.
As soon as the pavlova is baked, remove it from the oven and tip it, face down, onto the prepared icing sugar dusted tea towel. Using one of the long edges and with baking paper still attached, roll the roulade into a log shape. Leave to cool completely.
Make the Filling:
In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone and lemon curd until it holds it shape.
Assembly:
Carefully uncoil the roulade, gently remove the baking paper and pile the mascarpone filling on top. Spread the filling evenly over the roulade using an offset palette knife. Sprinkle with raspberries and roll it up again. Transfer the roulade onto a serving platter and slice generously.
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