Process 1 cup of sugar in a food processor until it turns into superfine sugar, about 10 seconds.

In a completely grease-free mixing bowl, beat the egg whites on medium-high speed until foamy, around 2–3 minutes.

Add the cream of tartar, and gradually add the superfine sugar 1 tablespoon at a time while the mixer is running. Increase the speed to high and continue beating until glossy, stiff peaks form, around 3 minutes.

Add cornstarch, vanilla, and salt, and mix on low speed until just combined, about 10 seconds.

Prepare a 10x15-inch jelly roll pan by spreading a little meringue on the corners to stick the parchment paper in place. Lightly dust the parchment paper with granulated sugar.

Spread the meringue evenly across the parchment paper. Sprinkle the remaining sugar evenly on top.

Bake for 25-30 minutes until the meringue is set and golden on top. It should spring back when touched gently and be slightly crispy on top.

Let the meringue cool for 10 minutes on a cooling rack.

Lay a large piece of parchment paper on a clean tea towel. Dust with confectioners’ sugar. After cooling, invert the meringue onto the parchment, peel off the parchment, and dust more sugar on top.

Carefully roll the meringue with the parchment and tea towel, starting from one short end. Let it cool for about 45 minutes to 1 hour.

Whip the heavy cream with confectioners’ sugar and vanilla until soft peaks form, then transfer to another bowl.

Beat the softened cream cheese in the same mixer bowl until smooth, then fold in the whipped cream until just combined.

Once the meringue is cooled, unroll it, discard the top parchment, and spread the cream filling evenly. Add dollops of lemon curd or jam if desired.

Roll the meringue back up gently with the cream filling inside. Transfer to a serving plate. Garnish with whipped cream, pistachios, and fresh fruit.

Serve immediately, or refrigerate for up to 2 hours. The meringue may soften and weep as it sits.