Meringue roll

Preheat the oven to 180 °C and spray a Swiss roll tin with non-stick spray. Line with wax paper and spray with non-stick spray once more. Dust with cornflour.
Beat the egg whites until soft peaks form. Add the castor sugar by the spoonful, beating continually after each addition. Beat until stiff and spread the meringue mixture evenly over the wax paper. Sprinkle with cinnamon, sugar and the flaked almonds.
Bake for 10 minutes until the meringue is pale brown.
Remove from the oven and loosen the edges of the meringue. Cover the meringue with a large sheet of wax paper and place an upturned wire rack on top. Carefully turn the meringue and rack over so the meringue rests on the wire rack.
Remove the Swiss roll tin and wax paper lining and allow the meringue to cool.
Whip the cream, icing sugar and almond essence until stiff and spread over the meringue. Roll up lengthways.
Serve with fresh berries.