Preheat the oven to 160 degree Prepare the Swiss roll pan by lining parchment paper and greasing it .and keep it aside.
Beat egg whites until frothy
Start adding sugar 2 tablespoon each and continue to beat on high speed till you get stiff and shiny peaks( test to see if the sugar is fully dissolved by rubbing a little of the meringue between your finger.if its smooth the batter is done)Beat in the vanilla.
Spread the meringue evenly on the prepared baking sheet. Bake until pale golden, about 20 Minutes. Bake until meringue is slightly firm to touch on top but soft inside. Set aside to go cool
Meanwhile prepare the whip cream by beating it until light and fluffy
Rolling the Roulade (fun and tricky part)
Lay Cling wrap or wax paper over the cooled meringue
Place a wire wrack on top of that and flip it over.
The baking sheet will be facing you now. lift away the baking sheet carefully .If there is some holes,don’t worry you can fix it.
Gently take away the wire wrack under the roulade
Spread the whip cream all over the top of the meringue .Preserve some for the topping
Spread the sliced berries evenly on to the whipped cream
Roll the roulade using the cling film as your guide, starting at 1 long side, gently roll up meringue enclosing filling. Place it seam side down, on serving platter.
Now spread the preserved whip cream on top and decorate it with beriies, dust some icing sugar on top.(this will help to cover the cracks if there are some)
Refrigerate it for one hour and then slice it for a neat serving!