Celebration meringue roulade. How to make a roulade by Thuy Hoang, MasterChef UK Quarter Finalist.

Preheat oven to 200C/180C fan/gas 6.

Line base and sides of a Swiss roll tin (23 x 33cm) with non-stick baking paper to an inch above the sides.

Add lemon juice to egg whites in large bowl. Whisk until firm. Continue whisking for glossy, stiff peaks adding tablespoon of sugar at a time.

Spread meringue mixture in tin. Level with a palette knife. Sprinkle pecans.

Bake for 8 minutes on middle shelf. Then cover with a large piece of non-stick paper and foil preventing the pecans from browning. Lower oven to 160C/140C fan/gas 3. Bake for 22 minutes more for a firm top. Remove. Leave to cool.

Turn meringue from tin onto the non-stick paper and foil used to cover the tray. Peel paper from its base.

Whisk cream in mixing bowl until it holds its shape. Spread over meringue. Drizzle the Louisa’s honey, swirl and zest lime over it. Place four rows of strawberries (cut in half or quarters).

Roll meringue into a log. Transfer to a serving dish (join underneath).

Decorate with strawberries. Chill for at least 30 minutes before serving.

Equipment Needed

Spice Level: