6 medium British egg whites
350g caster sugar
2 tsp cornflour
300ml double cream
4-5 tbsp lemon curd
3 kiwi fruit, peeled, halved and thinly sliced
Icing sugar, to dust
Preheat oven to 180˚C/fan 170˚C/Gas 4.
Line a swiss roll tin or baking tray with greaseproof paper so that the paper sticks up around the edges.
Whisk the egg whites until stiff, add the sugar and carefully stir together.
Sieve the cornflour over the top and fold together.
Use a knife to evenly spread out the meringue on the lined tray and bake in the oven for about 20 minutes or until the surface of the meringue is crisp.
Leave to cool completely.
Put a piece of greaseproof paper on the table, flip the meringue onto the paper (so it’s upside down) and peel off the cooked greaseproof paper.
Whip the cream until it holds its shape and spread over the meringue.
Dot over the lemon curd and lay the kiwi fruit on top in a thin layer.
Roll up the meringue like a swiss roll starting at the long end, using the paper to help.
Dust with icing sugar and serve.