Low-fat lemon meringue roulade

Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy. Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper. Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.