Meringue Roulade with Toasted Almonds

1. Line a large Swiss roll tray (13 x 9 1/2 inches) with parchment paper ensuring that both the base and the sides are covered.
2. Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. You can use an electric hand whisk or a food mixer for this process.
3. When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
4. When the correct consistency is achieved the mixture should be glossy and stiff.
5. Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds. Preheat the oven to 180°C/350°F/Gas Mark 4
6. Bake for 20 minutes until lightly browned. Allow to cool in the tin.

To Assemble the Roulade

1. Turn out onto a large piece of parchment dusted with icing sugar, so the almond side is facing down. Allow to cool.
2. Spread with freshly whipped cream.
3. Scatter with the freshly chopped fruit and roll up in one fast action.
4. Pipe some additional cream on the top and arrange some extra berries on the top.
5. Decorate with mint leaves.
6. Transfer to a serving platter and dust with icing sugar