Servings 10 / Prep time 25 mins / Cook time 30 mins

1. Preheat your oven to 190°C/170°C fan and line a 13×9 inch Swiss roll tin with greaseproof baking paper.
2. Whisk the egg whites using an electric whisk/stand mixer until stiff.
3. With the whisk still running, add the caster sugar one spoonful at a time.
4. Add the lemon juice, corn flour and vanilla and whisk until thick and glossy. There should be no sugar grains remaining.
5. Spread the meringue mixture out in the prepared tin and bake for 10 mins or until golden.
6. Lower the temperature of the oven to 160°C/140°C fan and bake for a further 20 minutes. The meringue should have risen and be firm to the touch.
7. Turn the roulade out onto some greaseproof baking paper and allow to cool.
8. Add the strawberry flavouring and icing sugar to the cream and whip using an electric whisk/stand mixer, until it just holds its shape.
9. Fold the pink food colouring into the whipped cream, using a silicone spatula, until evenly distributed.
10. Set aside a small amount of cream for decorating and spread the rest of the cream over the meringue, leaving a 2cm gap around the edges.
11. Tightly roll the meringue from short edge to short edge, using the baking paper to assist you. You can expect cracks to form along the roulade.
12. Pipe the remaining cream on top of the roulade and decorate with fresh fruit to finish.