Mango Passionfruit Pavlova Roll

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 egg whites
• 3/4 cup caster sugar
• 1 teaspoon vanilla essence
• 1 teaspoon vinegar
• 1 teaspoon cornflour
• 1/2 cup flaked coconut
• 300 ml thickened cream
• 2 tablespoons passion fruit pulp (from 2 passionfruit)
• 2 medium mangoes, thinly sliced (800g)

Recipe

• 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!