Tips: Serve the roulade with a fruit puree, sweetened with a little sugar.

Yield:8

1. Preheat the oven to 425`F. Line a 14 x 10in jelly roll pan with baking parchment. Place the eggs in a mixing bowl with the superfine sugar. Place the bowl over a pan of hot water and whisk until pale and thick.
   
   
2. Remove the bowl from the pan. Sift in the flour and fold into the eggs with the hot water. Pour the mixture into the pan and bake for 8-10 minutes, until golden and set.
   
   
3. Transfer the mixture to a sheet of baking parchment. Peel off the lining paper and roll up the sponge tightly along with the baking parchment. Wrap in a dish cloth and let cool.
   
   
4. To make the filling, mix together the yogurt and almond extract. Reserving a few strawberries for decoration, wash, hull, and slice the rest. Leave the filling mixture to chill until ready to assemble.
   
   
5. Unroll the sponge, spread the yogurt mixture over the sponge, and sprinkle with strawberries. Roll the sponge up again and transfer to a serving plate. Sprinkle with the almonds and dust with confectioner's sugar. Decorate with the reserved strawberries.