Cherry berry meringue roulade

1 Preheat oven to 180°C. Line a sponge-roll tin with non- stick baking paper. Halve cherries and add liqueur (if using). Stir, then set aside.

2 In a large bowl, beat egg whites until stiff. Gradually add sugar, beating continuously, then fold in vanilla, vinegar and cornflour.

3 Spread mixture into prepared tin. Bake for 15-20 minutes. When cooked the meringue should be golden brown but soft to the touch.

4 Lay greaseproof paper on a flat surface and sprinkle it with sugar. Turn meringue onto paper. Gently peel off non-stick baking paper. Using greaseproof paper, and starting from the short side, roll meringue up like a Swiss roll.

5 While roulade is cooling, make the filling. Whip cream to firm peaks, then fold in yoghurt and prepared cherries. Refrigerate until needed.

6 To assemble roulade, gently unfold roll (it may crack a little). Spread cherry filling on meringue, leaving a border around the sides to give room for filling to spread. Gently re-roll roulade, ending with the join underneath. Place on a serving platter and dust with icing sugar. Serve in slices.