preheat oven to 150
grease & line a swiss roll tin
beat egg whites with a pinch of salt until stiff.
gradually add the sugar until glossy.
fold in the cornflour, vanilla & vinegar.
spoon meringue evenly into the tin & bake for 50 minutes.
Meanwhile, fold the yogurt, lemon rind & juice into the cream.
Leave to chill.
remove meringue from oven & leave to cool for 5 minutes.
then tip the meringue onto a sheet of baking parchment lightly dusted with icing sugar.
Spread the lemon mixture over the meringue & carefully roll up.
It will crack but that's ok.
Place on a serving plate & chill for 45mins before serving.
This freezes well.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.