Ingredients

• 5 egg whites
• 275g/10oz caster sugar
• 20g/2oz flaked almonds
• 150ml/5fl oz double cream
• 200ml/7fl oz Greek-style yoghurt
• 225g/8oz strawberries
• hulled
• icing sugar
• for dusting

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
• Whisk the egg whites in a clean
• large bowl with an electric mixer on high-speed until very stiff.
• Gradually add the sugar
• 1 teaspoon at a time and
• keeping the mixer on a high-speed
• whisk well between each addition. Whisk until very
• very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
• Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes
• until crisp and firm to the touch.
• Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
• Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
• Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
• Cut the strawberries into quarters and sprinkle over the cream mixture.
• Roll up the meringue firmly
• using the paper to help you
• from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
• When you are ready to serve
• dust with icing sugar and cut into slices.