Berry pavlova roll

Heat the oven to 185°C (or 165°C fanbake). Prepare a large stand mixer with a balloon whisk attachment. Grease a 25cm x 35cm Swiss roll or slice tin with butter or oil and line with baking paper.

Check that the mixer bowl is spotlessly clean (see tip) then add the egg whites and a pinch of salt. Whisk on high speed until the whites form soft peaks.

Add the sugar 1 Tbsp at a time, beating well after each addition, until the mixture is thick and glossy (about 8-10 minutes). Using a spoon, carefully fold in the cornflour, vinegar and vanilla.

Sprinkle the sliced almonds over the base of the tin. Dollop the meringue into the tin and smooth with a spatula.

Bake the meringue in the centre of the oven for 25-35 minutes or until lightly golden and the edges are starting to crisp.

Remove from the oven and sprinkle with a little sugar. Leave to cool in the tin on a wire rack for at least 10 minutes (it will deflate a little).

Tear off a piece of baking paper that is longer than the tin. Cover the meringue with the paper and a flat tray, then invert meringue onto the tray. Peel the baking paper off the top to reveal the crisp almonds. Invert the meringue once more so the almonds are face down. From the long side, roll up gently with the paper and leave to cool completely.

Whip the cream and vanilla or liqueur to soft peaks. Unroll the cooled meringue and spread generously with whipped cream. Roll up once more, this time without the paper, then transfer to a serving platter. Pile the top with a mixture of fresh berries and serve with a bowl of berries on the side.