Cherry Meringue Roulade

Pre heat oven to 200C/390F/Gas 6. Line a 33cm x 23 cm Swiss roll tin with greased non stick baking paper.

Whisk the egg whites in a large bowl with an electric whisk until very stiff.

Gradually add the sugar keeping the mixer on full speed. Whisk well in between each addition.

Whisk until all the sugar has been added and the mixture is very, very stiff and glossy.

Spread the mixture into the lined tin and sprinkle with the almonds.

Bake for approximately 8 minutes until golden.

Lower the temperature to 160C/320F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.

Remove the meringue from the oven and place almond side down onto a sheet of non stick baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.

Lightly whip the cream and mix with the yoghurt. Spread evenly of the meringue. Cut the cherries in quarters and sprinkle over the cream mixture.

Roll up the meringue firmly, use the paper to help keep the roll very tight.Wrap in non stick baking paper and chill before serving.Serve dusted with icing sugar.