Crisp on the outside and pillowy within, this Roulade tastes every bit as delicious as it looks and makes for a show stopping, dinner party centre piece.

For the Meringue

• 4 free range egg whites
• 225g (8oz) castor sugar

For the Filling:

• 225g (8oz) Irish strawberries, hulled and slices
• 70g (2oz) pistachio nuts, roughly chopped
• 300ml (½ pint) whipped cream
• 90ml (3 floz) elderflower cordial

Garnish

• Sweet cicely leaves
• 2 strawberries cut into segments
• Geranium flowers ( Pelargonium graveolens), optional

Swiss roll tin 12 x 8 inch (30.5 x 20.5cm) 

First, make the meringue: 

• Preheat the oven to 180C\350F\regulo 4.
• Put the egg whites into the spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar in one go.
• Whisk at full speed until the meringue holds a stiff peak 5 minutes approx.

• Meanwhile, line a 12 x 8 inch (30.5 x 20.5cm)  Swiss Roll tin with non-stick baking paper.

• Spread the meringue gently over the tin with a palette knife and sprinkle over the chopped pistachio nuts.
• Bake in the preheated oven for 20 minutes.
• Allow to cool and sprinkle lightly with icing sugar.

To assemble:

• Turn the meringue out onto a sheet of grease proof paper and peel off the baking paper.
• Fold the elderflower cordial into the whipped cream.
• Turn the meringue so a long side is facing you.
• Spread three quarters of the whipped cream over the meringue, leaving a 1 inch border on the long side furthest away from you.
• Arrange the strawberries on top, pressing them into the cream.
• Starting at the long side nearest you, and using the greaseproof paper, carefully roll up the meringue.
• Unwrap the roulade and transfer carefully onto a serving plate.
• Pipe some rosettes of the remaining cream onto the top, decorate with the strawberries segments, sweet cicely leaves and geranium flowers.
• Serve with fresh strawberry sauce.

Fresh Strawberry Sauce

• 225g (8oz) Irish strawberries
• 50g (1 oz) icing sugar
• lemon juice

To make the strawberry sauce, clean and hull the strawberries, add to a blender with sugar and blend. Strain, taste and add lemon juice if necessary.