For the roulade:

Follow instruction to Mary Berry's meringue roulade recipe link in the post.

For the filling:

Fold the passion fruit seeds and vanilla bean paste into the whipped cream

Spread the mixture over the base of the meringue roulade and smooth it down, right out to the edges, with a spatula or a knife

Roll the roulade up to form a swiss roll shape. This is best done on a large sheet of baking parchment so that you can roll the paper and the roulade together as opposed to the meringue itself which is delicate

Once you have achieved a roulade shape, transfer using a fish slice, to a serving platter

For the sesame brittle:

Heat the sugar in a saucepan over a medium heat until the sugar begins to turn golden brown. Do not stir until most of the sugar has melted or it will crystallise and forms lumps.

When the sugar has turned into a golden liquid, tilt the pan to encourage all the sugar to melt to a uniform colour then add in the toasted sesame seeds and sea salt

Pour the caramel onto a tray lined with baking parchment and let it set until firm

Once the caramel is completely cool, blitz it into tiny pieces using a pestle & mortar or a food processor

Decorate the top of the roulade with the brittle and add a little more to each slice before serving