Instructions: Separate the egg whites from the yolks. Beat the whites together with half the caster sugar until stiff and forming peaks (approximately 5 minutes of beating). Fold in the remainder of the sugar, mixing gently. Add the corn flour, vinegar, vanilla essence and chopped nuts, mixing lightly before transferring to a lined swill roll tin.

To prepare the tin (approximately 9 inches x 13 inches x 1 inch) cut a piece of greaseproof paper roughly 2 inches larger than the tin. Grease the paper on the underside, snipping the corners of the paper to ensure an even shape. Transfer the meringue to the tin, flatten and bake in the oven at 150C/300F/gas 2 for 45-50 minutes. When cooked, remove from the oven and cover with a damp tea towel and leave to cool. Then turn out on to a tea towel or greaseproof paper.

To prepare the filling, mix together the chopped kiwi fruit with the cream, yoghurt or creme fraiche. Ensure the meringue is completely cold before spreading with the filling. Spread 2/3 over the top of the flat meringue and roll up. Then use the remainder to spread over the outside and decorate with fresh fruit.

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