1. Preheat oven to 180°C/160°C fan-forced. 2. Grease a 25cm x 30cm Swiss roll pan. 3. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar. 4. Using an electric mixer, beat egg whites until stiff peaks form. 5. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. 6. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. 7. Bake for 10 minutes or until top just starts to brown. 8. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel. 9. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. 10. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
