Ingredients:

• 8 egg whites
• 1 tablespoon vinegar
• 2 cups superfine sugar
• 2 teaspoons cornflour
• ½ cups hazelnuts, chopped

• 1 ½ cups chilled whipping cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla essence
• 1 punnet fresh strawberries
• Icing sugar

1. Preheat oven to 300 degrees. 
2. Line 18x12x1 inch baking sheet with buttered parchment paper.
3. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks.  Gradually beat in 2 cups sugar and cornstarch.  
4. Continue beating until stiff peaks form.  Spread meringue in prepared baking sheet, smooth top.  
5. Sprinkle hazelnuts over the meringue.  Bake until the top is pale golden brown but center is still soft, 30-40 minutes.  
6. Let meringue cool for 10 minutes, and then tip it onto a tea towel, paper side up.
7. Carefully remove paper. Use a small knife to loosen edges if necessary.  If it tears a bit don't worry about it.  You won't notice it when the cake is rolled.
8. Combine chilled whipping cream, sugar and vanilla.
9. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer.
10. Let cake cool for 20-30 minutes.  Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end.
11. The crust doesn't remain crisp for too long, especially when the roll is refrigerated.
12. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.