Meringue, raspberry cake roll flavoured with rose: 3 simple preparation for scenic effect

Rose roll with chantilly cream and raspberry, decorated with meringue and simple roses, this is the cake I did for my friend Eleonore.
Three preparations, the dough, the meringue and the chantilly cream with raspberry.
Basic biscuit ingredients 25x40 baking tray:
* 4 eggs
* 56 g sugar
* 56 g seed oil
* 40 g flour or corn starch
* Rose flavouring
* A few drops of red gel food colouring (optional)
Ingredients Meringue:
* 2 egg whites
* Double the weight of icing sugar
* A teaspoon of lemon or vinegar
* A teaspoon of corn starch
* Rose tea or vanilla essence
Ingredients Chantilly cream:
* Custard cream
* 300g fresh whipping cream
* 6g gelatine sheets soaked in cold water for 10 minutes and squeezed
* 200g raspberries
Ingredients Custard -must be prepared a few hours before because it needs to cool down:
* 200g whole milk
* 2 egg yolks
* 40g sugar
* 1/8 teaspoon natural vanilla extract
* 20g cornstarch
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