Preheat oven to 170°C. Beat the egg whites with salt and sugar until stiff peaks form. Pour the resulting mixture into a baking tray lined with parchment paper. Bake for 15-25 minutes.
Mix the sugar with water and bring to boil. Cook for 5 minutes until thickened. Beat the egg whites with salt until firm peaks form and slowly pour in the sugar syrup. Continue beating until the mixture doubles in size.
Spread the cooled meringue roulade with cream and lay the raspberries evenly. Roll it up. Garnish with strawberries.