Preheat oven to 160°C (140°C fan oven).

Line a 37cm x 32cm Le Creuset non-stick Rectangular Oven Tray with baking paper.

Using an electric mixer with the whisk attachment, beat the egg whites until stiff peaks. Gradually beat in the caster sugar and whisk until thick and glossy. Add lemon juice and sifted cornflour, whisk briefly to incorporate. Spread the mixture evenly onto the lined tray using a silicone spatula. Sprinkle over the flaked almonds.

Bake for 10 minutes then turn the temperature down to 130°C (110°C fan oven) and continue baking for another 5 to 15 minutes, until just set. Allow to cool in the baking sheet.

For the filling

Using an electric mixer with the paddle attachment, mix the cream cheese to a smooth consistency. On a medium speed slowly add the sifted icing sugar. The mixture should become lighter in colour.

Change to whisk attachment and mix on a medium to high speed until light and fluffy. Refrigerate until needed.

In a separate bowl place the raspberries, cover them with castor sugar and break them down with the back of a spoon.

To assemble

Just before serving, carefully turn the meringue over onto a piece of greaseproof paper. Peel off the baking paper.

Spread the cream cheese filling evenly over the surface and top with the raspberries.

Gently roll the meringue up like a Swiss roll.

Place on a platter and garnish with extra raspberries. Serve immediately after assembling, with sparking wine.