Picture by Jonathan Pollock

Makes: 24
Prep time: 10 minutes

Some of you might know that meringues are fat free and meringue mix doesn’t only make gorgeous firm meringues, as we know, but can also work wonders as a roulade base. Filled with thick Greek yoghurt and blackberry compote, you have a positively indulgent pudding that cannot make you feel guilty.

3 large free-range egg whites
175g caster sugar
1 level teaspoon cornflour
1 teaspoon malt vinegar
1 teaspoon vanilla extract
1 tablespoon icing sugar, plus extra to dust
150g blackberries
200g fat-free Greek yogurt (I love Total 0%)

Preheat the oven to 150°C/gas 2. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.

Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.

To make the blackberry compote simmer backberries on the stove until most of the berries burst and release their liquids. Chill in the refrigerator for 30 minutes or until cold.

Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, spread the yogurt over the meringue, then scatter with the blackberries and their syrup. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like.