Strawberry marshmellow meringue roulade

Line a baking tray, approx 35cm x 25cm, with non-stick baking paper, then lightly oil the paper. Heat oven to 160.

For the meringue, whisk 4 egg whites until they form soft peaks. Add half of the 175g caster sugar and continue to whisk for a couple of mins.

Mix 1 tsp cornflour into the remaining sugar, then add to the egg whites along with 1tsp lemon juice and 1 tsp vanilla extract. Whisk until you have a firm, glossy consistency, a bit like shaving foam. This will take a few good minutes. Spoon into the prepared baking tray and spread out evenly.

Place in the oven, cook for 25mins until it has formed a crust and peels away from the paper.

Leave the cooked meringue to cool in the tin for a few mins, then carefully turn out onto a piece of baking paper heavily dusted with icing sugar. Leave to cool completely.

keep a few strawberries for the topping and use the rest of the 400g (wash and remove stalks). Cut into halves or quarters and then lightly crush with a potato masher to a coarse pulp. If the strawberries aren't particularly sweet, then you might like to add a little sugar. Stir in 1 tsp rose water.

In a separate bowl, whip 200ml double cream until it forms soft peaks, then stir in the strawberries. Spread the cream over the meringue, leaving a border of about 2cm. Using the baking paper to help you, carefully and loosely roll the meringue lengthways into a cylinder shape.

Transfer to a serving plate, dust with icing sugar and then top with the remaining strawberries.