• ½ tsp cornflour
• ½ tsp vanilla extract
• ½ tsp wine vinegar
• 4 large egg whites
• 1 slightly heaped cup castor sugar-or  220g
• A handful of almonds
• 250ml cream
• 4 TBS Greek yoghurt
• 200 ml lemon curd
• Icing sugar for dusting
• Berries or flowers to garnish

1. Mix together the cornflour, vanilla and vinegar
2. Whisk egg whites to stiff peaks and gradually add sugar
3. Stir in the cornflour mixture
4. Spread the mixture evenly on a tray approx 33cmx23 on a non stick mat
5. Sprinkle over the almonds and cook for 10 minutes on 200 ˚C
6. Reduce oven to 160 ˚C and cook for a further 10 minutes
7. Remove from oven and top with another non stick mat
8. Invert the meringue onto the other mat and allow to cool while preparing the filling
9. Whip the cream and yoghurt and spread onto meringue, then top with  lemon curd
10. Roll up tightly from the long end and chill for an hour
11. Dust with icing sugar and top with flowers or fruit to garnish

Microwave lemon curd

125g butter
250ml sugar
250ml fresh lemon juice
3 whole eggs
2 egg yolks
grated rind of 1 large lemon

1. Place the butter in a glass bowl and microwave on high until it has melted. Add all the remaining ingredients and whisk.
2. Return to microwave and cook on high for two minutes, then whisk.
3. Return to microwave and cook again for one minute, remove and stir again.
4. Repeat the process for 4 minutes or until the mixture has thickened and coats the back of a wooden spoon.

Will keep in the fridge for up to three weeks if poured into a sterilised jar