4 egg whites

200g sugar

200g lemon curd

seeds from 3 passion fruit

175g whipped cream (whipped with 25g icing sugar)

200g raspberries


1. Whisk the egg whites until stiff peaks, whisk in sugar a tablespoon at a time, don’t add more until fully combined

2. Spoon onto a greased, lined swiss roll tray. Bake at 175°c for 15 minutes.

3. Turn out onto a piece of greaseproof, dusted with icing sugar. Cool completely

4. Mix the curd and passion together, spread onto the meringue, then the cream, then fruit

5. Roll up, dust with more icing sugar, serve