1

Preheat oven to 160°C. Lightly spray a 25cm x 30cm (base measurement) Swiss roll tin with oil and line with baking paper.

2

Using electric beaters, beat egg whites until they form stiff peaks that hold their shape when beaters are removed. Gradually beat in caster sugar, 1 tablespoon at a time, until sugar dissolves. Whisk in cornflour and vinegar until combined. Spoon mixture into prepared tin and smooth surface with a spatula.

3

Bake for 15-20 minutes or until set and lightly browned. Don’t worry if it puffs up; it will sink back down as it cools. Meanwhile, place a sheet of baking paper on a flat work surface and sprinkle with extra tablespoon of caster sugar. Turn meringue out of tin onto sugared paper and set aside to cool.

4

Meanwhile, puree one-quarter of the strawberies in a small food processor, or by pressing them through a sieve. Remove baking paper from meringue and spread yoghurt over unsugared side. Scatter over remaining chopped strawberries and drizzle over some of the puree. Roll up from one of the long sides to enclose filling. Place on a serving plate, seam side down. Dust with icing sugar. Serve sliced and drizzled with remaining puree.