Instructions: Grease and line a 23 x 28cm swiss roll baking tin with greaseproof paper.

Preheat the oven to 140 degrees C1275 degrees F/ gas mark 1.

Beat the egg whites in a scrupulously clean cold mixing bowl until they are stiff glossy and have quadrupled in size.

Add the sugar a tablespoon at a time beating constantly.

Stir in me cornflour vinegar and vanilla.

Spread the mixture evenly in the prepared tin and bake for 30-40 minutes depending on whether you like a spongy marshmallow texture or a firmer roll.

Remove from the oven.

Cover with a slightly damp tea towel.

Leave to cool.

Meanwhile gently whip the cream and caster sugar until firm.

Fold in the glace fruits.

Cut a fresh piece of greaseproof paper slightly larger than the baking tin and place it on a clean work surface.

Sprinkle liberally with icing sugar.

Remove the tea towel from the meringue and turn it out on to the greaseproof paper.

Carefully peel off the lining paper and spread the paviova with the cream filling.

Gently roll up.

Dust with icing sugar before serving.

Serves 8

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