strawberry meringue roulade

This is a wonderful variation on strawberry shortcake using a meringue instead of shortcake. It was so good - the meringue was simple to make, although it crumbled a lot. I'm not sure that the instruction to let it cool while rolled in a towel is a good one. A 250 degree oven is manageable even on a hot day.

When I try this again, I'm thinking I'll make the meringue as separate separate rounds and top them with the strawberries and whipped cream for a less crumbly as well as less dramatic presentation.