6 egg whites
320g caster sugar
1/4 tsp white wine vinegar
1 tsp cornflour
50g ground almonds
Pinch of salt
300ml double cream
15g flaked almonds
Preheat the oven to 190C/fan 170C. Lightly grease and line a swiss roll tin.
Add the egg whites to the bowl of a stand mixer, whisk on high until they hold stiff peaks, add the caster sugar a tbsp at a time, until all of the sugar has been incorporated. Fold in the vinegar, sifted cornflour, ground almonds and salt.
Spoon the mix into the prepared tin and level with the back of a spoon.
Bake for 8 mins, then turn the oven temperature down to 160C/140C fan for 18-20 mins, it should be just firm and feel slightly springy.
Place a large sheet of parchment on the worktop and sprinkle over 1-2 tbsps of caster sugar. Turn the meringue out onto the paper.
Score a line in the meringue roughly an inch away from one of the short ends but don't cut all the way through. Leave to cool for 10-15 mins while you make the filling.
Whisk the cream until soft peaks form. Light crush roughly half of the strawberries and stir these through the cream.
Spoon the filling onto the meringue and sprinkle over the remaining strawberries.
Roll up the meringue starting from the scored end, use the parchment paper to help you roll the roulade, place on a serving dish seam side down and refrigerate for 30 mins approx.
Lay the flaked almond out on a baking sheet and bake for 3-4 mins, until golden brown.
Serve the roulade scattered with the flaked almonds and extra strawberries.