This Eton Mess Swiss Roll combines two classic puddings – Eton mess and Swiss roll. Made using sweet British strawberries, this pudding is quick and easy to make and tastes delicious. Serve at the end of a summer meal or enjoy at a garden party!

Ready in: 1 hour

Serves: 8 – 10

Ingredients

For the Swiss roll
3 eggs
75g caster sugar
1 tsp vanilla extract
85g plain flour
Vegetable oil, for greasing

For the filling and topping
250g strawberries – 3 small ones halved and the rest hulled and cut into 1cm dice
½ tsp lemon juice
2 tsp icing sugar
150ml whipping cream
3 meringue nests – plain or strawberry flavoured, crumbled

Method

1. Preheat the oven to 220C. Grease and line a Swiss roll tin with baking paper. Cut an extra sheet of baking paper which is slightly larger than the tin, and set aside for later.

2. Place the eggs, sugar and vanilla in a large mixing bowl. Use an electric whisk to beat until pale and thick. Sift the flour in along with a pinch of salt. Use a spatula to fold the flour through, until combined. Pour the mixture into the prepared tin, level, and bake in the oven for 9-11 minutes. It should be firm and springy.

3. Sprinkle the extra sheet of baking paper with some caster sugar. As soon as the sponge comes out the oven, invert onto the sugared baking paper. With the short edge closest to you, score a horizontal line 2cm from the bottom. Tightly roll up the sponge from this end, enclosing the paper within. Set aside to completely cool.

4. Blitz 85g chopped strawberries with the lemon juice and icing sugar to make a smooth sauce.

5. Next, whip the cream to stiff peaks, then fold in the remaining chopped strawberries and most of the meringue (saving a few pieces to decorate). Ripple through all but 2 tbsp of the strawberry sauce.

6. To construct, carefully unroll the sponge, discarding the paper. Carefully spread the Eton mess mixture over the top, leaving a small border at the edges, then roll up.

7. Finally, decorate with the halved strawberries and meringue pieces, then drizzle the remaining strawberry sauce.

The cake will keep in the fridge in a sealed container for up to 3 days.