Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds. Plus lots of cream. Preheat the oven to 200C/180C Fan/Gas 6.

Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and ...