Here’s the perfect summery recipe for you – a fairly simple, stress free dessert that looks so good and tastes super scrummy! The combination of meringue, berries and cream is one of my favourites so I hope you all like it as much as I do.

Ingredients for the meringue:
• 4 egg whites
• A dash of lemon juice
• 200g sugar

Method:
☀️ Pre-heat the oven to 160°C/Fan 140°C/Gas mark 3
☀️ Line a swiss roll tin with baking paper

1) Put the egg whites in to a dry, clean bowl with a dash of lemon juice then whisk together until they’re foamy and hold in soft peaks

2) Add the sugar a little bit at a time, whisking well between each addition

3) Once you’ve added all the sugar, keep whisking until the meringue is glossy, smooth and holds in firm peaks. Spoon the meringue in to the lined swiss roll tin, level it out and bake in the oven for 30-35 minutes

4) Once the meringue is baked, turn out on to another sheet of baking paper so the meringue is upside-down. Peel the paper off the base and leave to cool

Ingredients for the filling:
• 300ml double cream
• 2 tablespoons of greek yogurt
• 30g of icing sugar
• 100g of fresh or frozen berries

Method:
1) Whip the cream with the icing sugar, be careful not to over whip. Once you’ve done this, fold in the greek yogurt

2) Spoon the cream mix on to the cooled meringue and spread it all over, top with your choice of berries and then roll from the short end to create a log – use the baking paper to help you along, it can be a little bit tricky to roll but it looks great when it’s done!

3) Place to a serving plate, dust with icing sugar and then you have your finished dessert. Enjoy!

Keep refrigerated