Sift flour, salt and baking powder, and add yeast and sugar, add milk, oil, yoghurt and egg. Mix to form ball of dough. Knead for 10 minutes. Oil a clean bowl and roll the dough in it. Cover with cling film and leave for 1 hour. Preheat oven to highest temp. heat a heavy tray. Punch down the dough and knead again. Divide into 6 pieces keeping 5 covered. Roll into naan shape, slap onto heated baking tray and cook each one in hot oven for 3 minutes. Wrap in tea towel till ready to serve. Serve hot.

Set oven to cool (mk 2/150°F) Whisk egg whites till stiff, add 1 tbsp caster sugar, whisk again till soft peak stage, add half remaining sugar and whisk until stiff and shiny, quickly whisk in rest of sugar and the cornflour. Spoon into the tin and spread level. Bake for 45 minutes in centre of oven. Cool uncovered for at least 1 hour. For the filling, beat the marscapone till soft, then beat in icing sugar, kirsch and lemon zest, fold in the strawberries. Turn the meringue onto a sheet of baking parchmont dusted with icing sugar. Spread the strawberry mixture over meringue. Roll up, from one of the short sides using the paper to help roll it. Keep chilled till ready to serve.