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A crunchy and creamy strawberry treat.

4 egg whites
225g caster sugar
1 tbsp cornfl our
50g hazelnuts, chopped
½ tsp white vinegar
icing sugar, to dust
300ml double cream
1 tbsp clear honey
few drops vanilla essence
400g mixed red fruits, such as strawberries, raspberries, blueberries or redcurrants

Preheat the oven to 200°C/400°F/Gas 6. In a clean grease-free mixing bowl whisk the egg whites until they form stiff peaks, then gradually add the sugar, a spoonful at a time, whisking well after each addition until thick and glossy. Sift in the cornfl our and fold in along with the nuts and vinegar.
Line a 20cm x 30cm swiss-roll tin with baking parchment. Add the mixture, spread evenly in the tin and cook for 18 to 20 minutes, until it feels dry to the touch.
Remove from the oven and turn out onto a clean sheet of baking parchment dusted with icing sugar. Roll up and allow to cool.
Whip the cream with the honey and vanilla. Carefully unroll the roulade and spread with the cream and half the fruit.
Re-roll and place on a serving plate. Decorate with the remaining fruit and dust with icing sugar to serve.