1. Preheat oven to a moderately slow 160 degree C (or 140 for fan forced). 2. Grease a 25cm x 30cm Swiss roll pan. 3. Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet. 4. Beat the egg whites in a small bowl with electric mixer until soft peaks form. 5. The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won't work. 6. Gradually add the sugar, beating to dissolve between additions. 7. Fold in the vanilla, vinegar and cornflour. 8. Spread the mixture onto the prepared pan and sprinkle on the coconut. 9. Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned. 10. Cover a wire rack with another sheet of baking paper. 11. Invert the meringue carefully onto the paper, then remove the lining paper. 12. Allow to cool, coconut side down. 13. Whip the cream until soft peak stage. 14. Spread onto the cooled meringue. 15. Top with the passionfruit and mango slices. 16. Roll the meringue firmly from the long side, using the baking paper to guide the meringue. 17. Serve in slices. 18. This may not stay completely neat but it is delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
