Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Line a large baking tray with non-stick baking parchment.
Place the egg whites in a grease-free, clean bowl and, using a hand-held electric whisk, beat to stiff peaks.
Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 mins. Spread the meringue mixture onto the prepared baking tray and level out. Sprinkle with the flaked almonds.
Bake in the centre of the preheated oven for 10 mins. Reduce the termperature to 170°C (fan oven 150°C), gas mark 3 for about 15 mins until firm on top but still soft and mallowy beneath.
Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove the parchment paper.
To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form the roulade. Chill before serving dusted with icing sugar.
For a lower fat alternative, whip a 150ml carton double cream until it just holds its shape, then fold in 150ml (1/4 pint) low-fat Greek yogurt and continue as above.