Summer Berry Roulade

Preheat the oven to 160°C (180°C, gas mark 4). Line a swiss roll tin or deep sided baking tray, (about 23cm x 30cm) with baking paper.

Whisk the egg whites with the cornflour until stiff. Add the sugar, still whisking, one spoonful at a time until stiff and glossy. Spoon the mixture evenly onto the baking tray, taking care not to quite touch the sides.

Bake in the oven for 15 minutes, until crisp and golden on the outside. Remove and cool completely.

To prepare the filling, toss the fruits together and set to one side.

Place the egg yolks and caster sugar in a large jug and whisk together until pale.

Whisk together the milk, plain flour and vanilla bean paste in a pan, add the butter and heat gently until just below boiling point. Whilst whisking continuously slowly pour the hot milk mixture onto the eggs and sugar in the jug.

Once fully combined return the mixture to the pan and heat until the mixture boils, stir continuously to prevent the bottom burning and lumps forming.

Once bubbling continue to cook for a further 2 minutes until thickened. Remove from the heat and transfer the mixture to a bowl.  Cover with cling film and allow to cool completely.

Once cooled beat the custard to loosen and fold through the crème fraiche.

Lay a sheet of greaseproof paper out on the work surface and sprinkle with icing sugar.  Flip the meringue over onto it, carefully pull away the baking paper from the base and discard. Spread the custard mixture over it and top with the prepared fruit, leaving a 5cm strip uncovered along the length of the meringue.

Roll the meringue up lengthways using the paper to help turn it over. Place onto a serving tray and dust with icing sugar. Serve.