Recipe supplied by Bartletts Green Farm Tea Rooms


For Meringue

5 whites of egg 

10oz caster sugar

Handful of flaked almonds

For Filling

600ml carton of double fresh cream

Plenty of strawberries, raspberries and blueberries (or fruit of your choice)

Icing sugar for dusting


Set oven to 180°C or gas 6.

Line a swiss roll tin with greaseproof paper (overhanging slightly).

Whisk the egg whites in a electric mixer at high speed until firm then add the caster sugar a tablespoon at a time until silky and firm.

Spread the mixer onto the tin and sprinkle with the almonds. Put in oven and bake for approximately 8 minutes until golden.

Turn oven down to 140°C or gas 3 for 15 minutes until crisp and firm to touch.

Turn out meringue almond side down onto some clean greaseproof paper and then remove top paper gently. Allow to cool.

Whisk cream until light and fluffy and spread over meringue. Add fruit evenly over cream.

Roll length ways using the paper to help. Sprinkle with icing sugar and decorate.