1. Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.

2. Grease and line a 23 x 33cm Swiss roll tin with non-stick baking paper. Spread the meringue mixture evenly over the base of the tin. Bake for12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, on to a sheet of non-stick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.

3. Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (To make rolling much easier, gently score an indentation with a small sharp knife 1cm or so in from the edge of one of the shorter sides of the roulade, but be careful don't cut all the way through), and start to roll up from this side.  Finish with a light dusting of icing sugar, if you like. Serve with fresh strawberries and raspberries and extra lemon curd cream!!

Tip: Once filled and rolled, the roulade can be chilled for a few hours before serving. It also freezes well. Wrap the filled roulade first in non-stick baking paper, then cling-film, and freeze. Defrost at room temperature for 2 hours

We have also tried Mango and Pineapple and Cream filling, as well as Raspberries and Cream. We’ve also tried it with a hazelnut meringue mix too.