Mango Passionfruit Pavlova Roll Recipes

MANGO PASSIONFRUIT PAVLOVA ROLL

Steps:

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