Serves 10

1 Preheat oven to 140°C. Whisk the egg whites and cream of tartar to soft peaks in an electric mixer. Continue beating on medium speed while adding the caster sugar in a steady stream. Beat until thick and glossy, then fold in the cornflour and vinegar.

2 Spread the meringue 2cm thick on a lined cookie tray and sprinkle with almonds. Bake for 20 minutes, until just set. Set aside, covered with a  tea towel until cool.

3 Cover the meringue with cream and fruit, then roll up. Serve with a dusting of icing sugar.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.