Preheat the oven to 180°C and line a 23x33cm Swiss roll tin with baking parchment.
Whisk egg whites in a large bowl until stiff peaks form.
Gradually whisk in the sugar until the mixture is very stiff and glossy.
Spoon the mixture into the tin, smooth the surface, and sprinkle with almonds.
Bake at 180°C for eight minutes until golden-brown.
Reduce heat to 160°C and bake for 15 minutes until crisp.
Turn the meringue onto baking paper dusted with sugar and remove the parchment.
Lightly whip the cream and raspberries together for the filling.
Spread cream over the meringue and top with honey and most of the berries.
Roll the meringue from the long end using the paper for guidance.
Decorate with reserved berries, honey, heather sprigs, and icing sugar.