Christmas roulade

Preheat oven to 170°C. Line a Swiss roll tin with baking paper.

In a stand mixer or using a hand mixer, whisk the egg whites on high, adding the sugar one tbsp at a time from the beginning. When the soft-peak stage is reached, add the remaining ingredients. Beat until stiff.

Spread the mixture evenly into the prepared tin. Bake for 10 minutes until risen, then reduce to 150°C. Cook for 5-10 minutes more until firm to touch and beginning to crack.

Put a tea towel on the bench. Cover with baking paper, then sprinkle over the extra sugar and crushed pistachios. Invert the hot meringue onto the paper and remove the tin. Cool for 30 minutes, then remove the baking paper it was cooked on.

For the filling, blitz the fruit mince with the strawberries until chunky. Spread over the meringue, then top with cream, spreading evenly. Roll up, starting from the long side using the tea towel to help with rolling.

Transfer to a serving plate. Remove the paper and tea towel. Sprinkle with more pistachios. Cut in thick slices to serve.