If you have chooks this is a great way to use eggs. It looks tricky, but it always works out a treat! It’s the perfect summer dessert. I always make a quiche with the leftover yolks. Holly – hbh collective


  • 5 eggs, at room temperature
  • 1 cup caster sugar
  • 2 tsp cornflour
  • 1 tsp lemon juice
  • 1 tsp vanilla essence
  • 300ml thickened cream, whipped
  • 1 ½ cups chopped fruit of choice


  1. Preheat the oven to 180 degrees C.
  2. Separate the egg whites from the yolks.
  3. Place the whites in a large bowl and beat with a hand mixer until stiff peaks form.
  4. Add small amounts of the sugar (around 1tbsp) at a time, beating well after each addition. When all the sugar has been added, beat in until the mixture is thick and glossy.
  5. Add cornflour, lemon juice and vanilla, beating until well combined.
  6. Pour mixture into a baking paper-lined swiss roll tin. Bake for 10 minutes or until risen and golden. Let cool slightly then dust with icing sugar.
  7. Place the dusted meringue on a soft, clean tea towel. Remove the baking paper and carefully roll up, using the towel to help. Once cool, spread with cream and top with fruit. Re-roll carefully. Serve in slices with passionfruit or berry coulis for a delicious treat!