First, preheat your oven to 200C or Gas 6 and begin to line your tin.
Whisk all the egg whites with an electric mixer on full speed until very stiff.
Gradually add all the caster sugar keeping the mixer on a high speed until it is very stiff and glossy.
Spread the mixture into your tin and place it in the oven for about eight minutes, before lowering the temperature to 160C/Gas 3 and baking for a further 15 minutes.
Remove it from the oven and flip it over onto a sheet of non-stick baking paper. Remove the paper and let it cool for about 10 minutes.
Begin to whip the cream, mix in the yoghurt and spread over the meringue.
Grab your filling whether it be berries or chocolate and sprinkle over the mixture.
Now for the tricky bit! Begin to roll up the meringue, slowly but firmly using the paper for help ensuring you keep the roulade tight.
Sprinkle with icing sugar, nuts or a topping of your choice and enjoy!
If you were skilled enough to have no cracks then you definitely deserve a Hollywood handshake as this always proves to be a challenge in the Bake Off tent!