4. Melt the butter, add the icing sugar, a drop or two of red, and a little water. Ice the tops of the puffs and place them on top of the strawberries. 5. Store in the fridge until ready to serve.

Use honey sparingly then add a little more for a sweeter icing. Remember that over stirring muffin mixtures will give you a tougher result, so go easy.

To serve, unwrap the roulade and arrange some strawberries on top, scatter over the almonds and dust with icing sugar. Serve immediately, drizzled with strawberry sauce.

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