Lemon curd and blueberry roulade

Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 30cm swiss roll tin with baking paper. In a large, clean bowl, whisk the egg whites with a pinch of salt using electric beaters until stiff. Gradually add the sugar, 1 tbsp at a time, whisking constantly, until stiff and glossy. Fold through the cornflour, vinegar and lemon zest. Spread the mixture evenly onto the baking tray and bake for 15-20 minutes or until crisp on the outside. Remove from the oven, lay down a piece of baking paper and flip the meringue over onto it, carefully pull away the used baking paper and discard, and leave to cool.

In a small pan, simmer the blueberries, sugar and lemon zest for 8 minutes or until thickening, and the blueberries are starting to break down. Take off the heat and leave to cool.

Lightly whip the cream to soft peaks and fold in the lemon curd until just combined and creating a ripple effect. Spread the filling evenly onto the cooled meringue, then drizzle over ¹/3 of the compote.

Roll the meringue as tightly as possible lengthways, using the baking paper to encourage it to turn over, then transfer to a serving plate.

To finish, dust with icing sugar followed by drizzles of the remaining compote.