Swiss Roll Pudding

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Line two baking trays and a springform tin (24 cm diameter) with greaseproof paper.

To make the Swiss rolls, beat the egg whites until stiff peaks form. Gradually add half the sugar and beat again until the mixture can be cut with a knife.

Beat the egg yolks with the remaining sugar and the vanilla sugar until creamy. Place the beaten egg whites on top, sift in the flour, cornflour and the baking powder and fold together to create a light mixture.

Spread the mixture onto one of the prepared baking trays and bake in the middle of the oven until golden brown. Knock out onto the other baking tray and carefully remove the original paper. Spread with the jam and roll up the cake with the help of the new paper. Allow to cool with the cut side down.

To make the cake base, beat the egg whites with half the sugar until stiff.

Beat the egg yolks with the remaining sugar until creamy. Place the beaten egg whites on top, sift in the flour and the baking powder and fold together to create a light mixture. Transfer to the springform tin and spread evenly. Bake for around 10 minutes until golden brown.

Remove from the oven, leave to cool slightly and then transfer to a wire rack to cool completely.

Line a mixing bowl with cling film, cut the Swiss roll into 1.5 cm thick pieces and place them in the bowl.

To make the filling, soften the gelatine for 5-10 minutes in cold water.

Mix together the yoghurt, strawberry sauce and the lemon juice.

Wring out the gelatine, place in a pot and allow to dissolve on a low heat. Stir in 4-5 tbsp of the yoghurt cream and then transfer the gelatine mixture to the yoghurt mixture and mix well.

Fold the whipped cream and the strawberries into the filling mixture. Transfer to the bowl with the Swiss roll slices and spread evenly. Place the base on top (cut to fit if necessary), press firmly and chill in the fridge for at least 6 hours (better overnight).