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Heat raspberries, sugar, salt, and water in a medium saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, and mash the raspberries as you stir.
Around the 7-minute mark, once slightly thickened, add in the cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water).
Cook for another 5 minutes until thickened to a spreadable consistency. Remove from heat and let cool.
3/ Make the Lemon Curd:
In a heat-proof bowl, massage the sugar and lemon zest to extract oils.
Whisk in the eggs and yolk until light and most sugar is dissolved. Add in lemon juice and whisk well.
Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thick enough to coat the back of a spoon.
Remove from heat and mix in the butter and salt. Let cool slightly, then cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the fridge until completely cooled.
4/ Assemble the Rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll into a 17×13 inch rectangle about ⅜ inch thick.
Spread ½-¾ cup of lemon curd evenly over the dough, then spread ½-¾ cup of raspberry filling on top.
Roll up the dough from the long side into a log and pinch the bottom edge to seal. Cut into 12 even pieces using a serrated knife or dental floss.
Butter or line a 9×13 inch pan and place the rolls inside, evenly spaced. Cover and let rest until doubled in size (about 1½ hours).
Preheat the oven to 345°F when the rolls are almost done rising.
Once risen, warm the heavy cream and pour it evenly over the rolls. Bake for 25-28 minutes. Remove and let cool slightly.
5/ Make the Frosting:
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