Meringue Roulade with Strawberries in Red Wine Syrup

Preheat the oven to 160°C. Grease and line a 33 cm x 23 cm Swiss roll tin with baking paper.

Whisk the egg whites in a clean bowl of an electric mixer until stiff peaks form. Gradually add the sugar and continue beating until the whites are thick and glossy. Fold in the lemon juice and cornflour with a large metal spoon.

Spread the meringue evenly into the tin. Bake for 20 minutes.

Remove and sit for 10 minutes. Lightly dust the top with icing sugar. Lay a piece of plastic wrap, then a sheet of baking paper, then a flat baking tray on top. Invert the roulade onto the tray and cool completely. The roulade can be made 1 day ahead. Keep well wrapped in a cool place but do not refrigerate.

Strawberries: Put the sugar, red wine, orange juice, vanilla extract and the cinnamon stick in a saucepan. Bring to the boil, stirring to dissolve the sugar, and simmer for 3 minutes. Add the strawberries and simmer for 10 minutes. Cool. Remove the cinnamon stick and tip the sauce into a food processor and blend until smooth. Transfer to a bowl and stir through the fresh strawberries.

To assemble: Whip the cream and mascarpone until thick. Remove the baking paper from the meringue and spread the cream evenly over the roulade. Carefully roll up widthwise, using the plastic wrap to help fold the meringue over. Secure firmly in the plastic wrap, using another piece if necessary. Refrigerate for several hours or overnight. The filled, uncut, roulade will keep wrapped, in the refrigerator for two days.

To serve: Cut the roulade into serving portions and place cut side up on each plate. Spoon over the strawberries and syrup and garnish with a mint leaf. Serves 8-10