Place the egg whites in to a machine bowl and whisk on a medium speed.

Slowly pour in all of the caster sugar.
Whisk to make a firm meringue

Add the egg yolks into the meringue and whisk in.

Mix in cocoa powder.

Smooth out on to a sil pat mat.
A 27 x 35 x 1cm frame can be used so that you get a consistent product

Cook at 180c for 8 min
Take out of the oven, place a sheet of greaseproof paper on top and remove from the tray straight away
You will need to flip the meringue sponge over after cooking.

This will make 2 x chocolate meringue sheets (based on frame size above) or 1 on a 60 x 40cm tray

Add milk, cream, vanilla into a pan and bring to the boil

In a bowl, add egg yolks and sugar and mix. Add into pan.

Add the gelatine
Heat to 83°c

Pour contents of the pan over the white chocolate

Add melted cocoa butter
Cover tightly with clingfilm and put in the fridge

Add glucose and cream together in a saucepan and bring to the boil

Pour onto chocolate and hand blend until emulsified

Add butter and emulsify again

Flip meringue sponge back over and peel off greaseproof paper
Spoon white chocolate cremeux onto meringue sponge and smooth out with a palette knife
Pipe lines of peach conserve
Break up freeze dried strawberries and evenly scatter over
Roll roulade carefully - once rolled, use metal ruler or something firm to make sure roulade is tightly rolled
Cling film whilst still in greaseproof paper and put in the freezer
Freeze until required

Place roulade on a wire rack/tray and glaze using your 811 dark chocolate glaze
Allow excess glaze to fall off before moving onto your presentation plate
Decorate with  white curved chocolate shavings and fresh chopped strawberries
Dust with Callebaut Botanical Decor cocoa powder