Sweet is sweet

Step 1

grease and line the bottom and sides of a swiss roll tin with grease proof paper.

1. Whisk the egg whites until stiff
2. Add the sugar 1 tablespoon at a time
3. Spread the meringue mixture evenly and sprinkle the top with the almonds
4. Bake at 180c for 15 mins then 170c for another 15 mins
5. Cool in tin and then turn out onto a clean tea towel
6. Spread the cream over the surface and scatter on the raspberries
7. Roll up using the tea towel starting from the long edge
8. Enjoy.