Preheat the oven to 200C/400F degrees
Beat the cream cheese and egg yolk together.
Add the cream and mix.
Stir in the grated Cheddar cheese and the seasoning.
In another bowl, whisk the egg whites until stiff peaks.
Gently fold the egg whites into the cream cheese mixture.
Pour into a parchment paper lined baking tray (rectangle).
Sprinkle half the Parmesan cheese over the top and bake for 12-15 minutes.
Place a piece of parchment paper on the kitchen surface and sprinkle with the remaining Parmesan cheese.
Remove the roulade from the oven and place face down on the Parmesan covered paper and leave to cool. Remove the top paper.
Spread the mashed avocado over the roulade.
Then scatter the cucumber, tomato and salad leaves over the roulade.
Roll up the roulade starting from one of the long edges, using the paper at the bottom to help roll it firmly.
Slice, eat and enjoy!