Make it a white Christmas with this scrumptious show-stopper of a dessert!

Ingredients:
For the meringue
4 large egg whites
200g caster sugar
1tsp cornflour
1 tsp lemon juice

For the filling
100g white chocolate
200ml double cream
1 tsp vanilla extract
30g roasted chopped hazelnuts
200g fresh or frozen raspberries, plus extra to decorate the top

For the coulis
100g fresh or frozen raspberries
3 tbsp icing sugar

Method:
1. Preheat the oven to 160°C (fan 140°C/gas 3).

2. Line a 33cm x 23cm swiss roll tin with greaseproof paper.

3. Put the egg whites into a glass bowl and whisk until stiff. Gradually add the caster sugar, whisking all the time until thick and glossy. Then whisk in the cornflour and lemon juice.

4. Spread the meringue into the tin and cook for 30 minutes, then leave to cool for 10 minutes.

5. Cut a piece of greaseproof paper a little larger than your tin and sprinkle with icing sugar. Tip the meringue onto it, removing the tin but not the paper. Leave to cool completely.

6. Make the filling by gently heating the white chocolate in a bowl over simmering water. Remove and leave to cool.

7. Make the coulis by adding the raspberries and icing sugar to a bowl, then whizz up with a blender. Put through a sieve to remove the raspberry seeds.

8. Whip the cream and vanilla extract until it just holds its shape, then carefully fold in the white chocolate.

9. Remove the paper from the meringue, spread with the cream mixture, then sprinkle over the hazelnuts and raspberries.

10. Using the paper underneath, roll up the roulade from the short edge. Carefully lift onto your serving plate then drizzle with the coulis, top with extra raspberries and sprinkle with icing sugar.

Tip: Use your leftover egg yolks to make lemon curd, crème brûlée, homemade custard, egg custard tarts, mayonnaise or carbonara.