Coconut and Black Cherry Roulade

Roulade

1. Preheat oven to 160°C (140°C fan-forced).
2. Grease a 25cm x 30cm swiss roll pan; line the base with baking paper, extending the paper 3cm over the long sides grease the baking paper again.
3. Beat egg whites in a bowl with an electric mixer until soft peaks form.
4. Add castor sugar a little at a time, beating until dissolved between additions and firm peaks form.
5. Fold in vanilla, vinegar, and cornflour.
6. Spread meringue into prepared pan; sprinkle with coconut.
7. Bake for about 15-20 minutes or until lightly browned and firm.
8. Allow the meringue to cool for 5 minutes, then carefully turn out onto a sheet of baking paper; remove the lining paper.
9. Allow cooling.

Coconut mascarpone:

1. Combine milk, coconut, and castor sugar in a small saucepan; simmer for 20 minutes or until the liquid has reduced to 1/2 cup (125ml).
2. Remove from heat.
3. Drain the mixture, reserving liquid only.
4. Refrigerate until cold.
5. Fold gently through mascarpone cheese.
6. Spread coconut mascarpone evenly over the meringue, leaving a 5 cm border along the long edge furthest from you; sprinkle with black cherries.
7. Using the baking paper, roll roulade away from you into a log shape.
8. Transfer to a serving platter and refrigerate until ready to serve.
9. Serve dusted with icing sugar.