Raspberry & Pomegranate Roulade

Step 1: Line a baking sheet with parchment paper. Preheat oven to 325 degrees F (170 degrees C).

Step 2: In a bowl add the egg whites and whisk to soft peaks; add in the sugar, whisking on a few tablespoons at a time until you have a stiff, glossy meringue (I will use an electric mixer for this). Fold in the almond meal, lemon juice and cornstarch.

Step 3: Spoon meringue onto the parchment paper on the baking sheet and using a spatula spread it out into a rectangle (12 x 8 inches). Bake for 30 minutes or until firm on top slightly golden.

Step 4: Using another piece of parchment paper of the same size and lay it on a work surface (this will be used to roll the meringue when it is cooked).

Step 5: In an bowl and add the cream and the next 4 ingredients (-confectioners' sugar) and whisk to a thick cream (you can use an electric mixer or whisk by hand). In another bowl add the berries and mash with a fork -- keeping some whole berries and some mashed.

Step 6: When meringue is cooked, lift the parchment on which it has been baking off the baking sheet and turn it crust side down on the clean parchment paper. Gently peel the parchment from the bottom of the meringue and allow it to cool (10 minutes).

Step 7: When meringue is cold, spoon the cream mixture over, reserving a little for decoration. Sprinkle with most of the pomegranate seeds (reserving 2 spoonfuls for decoration), and scatter with the berries, swirling the juices with the end of your spoon so there are bright pink streaks running through it.

Step 8: Using the parchment paper, roll up the meringue as tightly as you can and transfer to a serving dish. Use the remaining cream to create a strip along the remade and scatter with the reserved pomegranate seeds and the pistachios. Chill for at least 30 minutes. Sprinkle with confectioners sugar before serving.