Preheat the oven to 160˚C. Line a Swiss roll tray (13 x 10 inches) with parchment paper ensuring that both the base and the sides are covered.
Place the egg whites into a large mixing bowl and using a electric hand mixer, beat rapidly until the mixture forms soft peak. Then, gradually add in the sugar ; whisking thoroughly between each addition until the meringue is glossy and stiff.
Pour and carefully spread the mixture onto the prepared baking tray and sprinkle with the half of the flaked almonds and pistachios. Bake for 20-25 minutes until lightly golden browned. Remove from the oven and allow to cool in the tray.
In the meantime, in a bowl whip the cream and fold in the lemon curd and leftover nuts.
Then, cut the strawberries in a small bowl and add a squeeze of lemon juice and a sprinkle of sugar to marinate for 10-15 minutes maximum.
Using a large clean tea towel, cover the meringue and carefully, flip onto a work surface. Pull the parchment paper from the meringue. Spread over the whipped cream mixture. Roll up in one fast action keeping the roulade shape as thigh as possible without tearing. Slice both edges and transfer onto a serving platter. Add the strawberries and serve within a few hours.