Beat the egg whites until firm, then season with salt and freshly ground pepper.
Beat the egg yolks until smooth and creamy.
Fold the yolks into the whites, along with the flour and the parsley.
Stir gently with a metal spoon until just combined.
Grease and line a swiss roll pan with wax paper.
Spray the wax paper with non-stick spray before spreading the batter evenly into the pan.
Bake in a preheated oven for ten minutes or until just golden.
Turn out onto a clean dishcloth, remove the paper, roll up in the cloth and allow to cool.
Filling Combine all the ingredients for the filling in a small mixing bowl, and season to taste with salt and freshly ground black pepper.
Unroll the swiss roll, spread the mixture onto it and carefully roll it up again.
Topping Combine the cream cheese and the cheese spread.
To serve, place a slice of roulade on each plate and pipe a large rosette of the topping onto it.
Garnish with rocket leaves or fresh watercress.