What’s more English than a Swiss roll filled with seasonal berries? We’ve given it a Middle Eastern twist with citrus zest and by adding labneh to the whipped cream. Mini meringues give the feel of an Eton-mess.

Method:

• Preheat oven to 175°C (fan). Line a 30cm x 20cm tin with baking parchment and lightly grease the paper.

• In the bowl of a standing mixer or with electric beaters, beat the eggs with a pinch of salt on high speed for 3 minutes, until they are lightly frothy. Gradually add the sugar (a tablespoon at a time) while mixing on high and continue mixing on high until the mixture is frothy, glossy and thick.

• Stop the mixer, sift in the flour and baking powder, and gently fold in together. Finally, gently fold in the zest.

• Spread evenly on the paper and bake 7-9 minutes until the cake is lightly browned and springy to the touch.

• Scatter the top of the cake with icing sugar and place a clean tea towel on top. Keeping the baking paper on the underside of the cake and the tea towel on top, gently roll it into a log – this will ensure no cracks in the finished cake.

• Make the filling: mix the labneh, sugar and orange zest in a bowl. Add the cream and beat on high with electric beaters until a uniform consistency and firm enough to hold in the cake. Avoid over mixing — the cream should be smooth but not solid.

• Once the cake is completely cool, gently unroll and turn it over so the baking paper is on the top. Gently peel it off — the side that touched the paper is where you’ll spread your filling.

• Carefully spread the filling to the edges, and scatter with crushed meringues and some berries.

• Turn so the long side is facing you and roll along the long side into a tight log.

• Just beore serving, dust the top with icing sugar and scatter with fresh berries and a few mini meringues or shards of crushed meringue – if you wish.

Shiri and Amir are co-founders and chefs at The Black Cow, Camden.

Instagram: theblackcowcamden