method

• Preheat the oven to, fan 170°c, conventional 190°c.  Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with parchment paper snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined also.
• Whisk the egg whites in a clean large bowl until stiff peaks. Gradually whisk in the sugar a dessert spoon at a time, then continue to whisk for a minute or two until thick and smooth.  Add the cornflour and vinegar into a small bowl, mix until combined and then gently whisk into the meringue mix.
• Spoon the meringue into the paper lined tin, use a spatula to gently even out the layer
• Bake for 15 minutes (ovens do vary) until well risen and just beginning to colour Then reduce the heat to fan 140°c,160°c conventional and cook for 5 minutes or until just firm to the touch and beginning to crack.
• Put a kitchen cloth onto a large kitchen chopping board, cover the cloth with a sheet of nonstick baking paper and sprinkle it with a little extra sugar. Invert the hot meringue onto the paper layered chopping board, remove the tin and leave to cool for 1-2 hours.
• To finish, peel off the lining paper from the meringue. Spoon the Glenisk organic greek style salted caramel yogurt over the meringue evenly and dot the raspberries on top of the yogurt.  Roll up the meringue, starting with one of the shortest edges, using the paper and tea cloth to help. Leave it wrapped in the tea cloth and baking paper for an hour in the fridge to make it hold its shape. Carefully transfer to a serving plate and remove paper and tea cloth, garnish with toasted Almond slivers.
• Cut into thick slices and serve with extra Greek style organic Salted caramel yogurt.