1. Preheat the oven to 180 degC fan bake. Line a Swiss roll tin with baking paper.
2. Whisk egg whites until firm peaks form. Gradually add sugar and cornflour while still whisking.
3. Place into the baking tin gently and bake for 10-15 minutes until risen and golden.
4. Turn meringue onto a clean tea towel. Cool.
5. While cooling, grill the sliced fruit on the barbecue plate or in the oven until coloured and slightly softened.
6. Place in a bowl and sprinkle with sugar and liqueur or dessert wine (optional). This will accompany the roulade.
7. Whip the cream and fold in the fruit yoghurt. Drain two pieces of BBQ fruit and mash to a puree. Fold this into the cream.
8. When meringue cools, spread fruity cream over it.
9. Roll up from the short end of the meringue.
10. Serve with the grilled fruit and fruit yoghurt.

Cook's tip: Canned peach or apricot halves will work in this recipe during the winter months. Use two pieces of fruit for the cream and the rest as a garnish. Canned peach or apricot halves will work in this recipe during the winter months. Use two pieces of fruit for the cream and the rest as a garnish.