5 large eggs, separated
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
50g toasted flaked almonds
Icing sugar, for dusting
300ml double cream
200g fresh lemon curd
400g strawberries, hulled and chopped
Small handful of mint, chopped
Preheat the oven to 140C. Line a baking sheet with baking parchment. Put the egg whites into a large bowl and whisk until stiff peaks form. Fold in the caster sugar a spoonful at a time, then fold in the cornflour. Stir in the vinegar. Spread the mixture into a rectangle on the prepared baking sheet. Sprinkle the almonds evenly over the surface and bake for about 45 minutes, until the meringue is starting to brown. Switch off the oven and leave the door ajar while the meringue cools inside. When cold, invert it on to a sheet of greaseproof paper sprinkled with the icing sugar.
Pour the cream into a clean bowl and whip until thick. Spread the lemon curd all over the meringue. Cover with the cream, then arrange two-thirds of the strawberries on top. Roll up from the short side, using the paper to help you.
Transfer the roulade to a plate and sprinkle with the remainder of the strawberries, then the chopped mint. Dust with icing sugar and serve.
©Alex Hollywood. Recipes taken from My Busy Kitchen by Alex Hollywood (Hodder & Stoughton £25)