Instructions: Line the large roasting tin with bake o glide or nonstick parchment.

Whisk the egg whites until white frothed and doubled in bulk.

Whisk in half the sugar and whisk until the mixture is stiff.

Continue to whisk the egg white and while doing so whisk in the remaining sugar and cornflour 1 teaspoon at a time. Spoon the meringue into the tin and level. Slide the roasting tin onto the bottom set of runners of the roasting oven.

Slide the cold shelf onto the runner above.

Bake for 10 to 15 minutes until setting and very pale.

Transfer to the simmering oven for a further 40 to 45 minutes until set.

Remove from the oven and cool in the tin.

Lay a sheet of greaseproof paper on the work surface and dust with icing sugar. Whip the cream until softly peaked. Whisk in the lemon curd and lemon juice. Tip the meringue out onto the prepared greaseproof paper.

Spread over the cream mixture.

Roll up the meringue from one of the short ends. Roll onto a plate.

Dust with icing sugar and decorate with fruit.

This roulade looks spectacular but is simple to make. The actual meringue base can be made up to 5 hours before serving and filled about an hour before needed. Have a large enough tray handy to serve it on.

Serves 6

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