Ingredients
4 large egg whites,
3/4 cup(220g) castor sugar,
1 tsp vanilla essence
1 tsp white vinegar,
1 tsp cornflour,
1/2 cup(40g) shredded coconut,
1 medium tin black cherries drained
Coconut mascarpone
1 cup(250ml) milk,
1/2 cup(40g) shredded coconut, toasted in a pan,
1/2 cup(110g) castor sugar,
250 g mascarpone cheese softened
Preheat oven to 160°C (140°C fan-forced).
Grease a 25cm x 30cm swiss roll pan; line base with baking paper, extending paper 3cm over long sides grease baking paper again
Beat egg whites in a bowl with an electric mixer until soft peaks form.
Add castor sugar a little at a time, beating until dissolved between additions and firm peaks form. Fold in vanilla, vinegar and cornflour.
Spread meringue into prepared pan; sprinkle with coconut.
Bake for about 15-20 minutes or until lightly browned and firm.
Allow meringue to cool for 5 minutes, then carefully turn out onto a sheet of baking paper; remove the lining paper. Allow to cool
Coconut mascarpone:
Combine milk, coconut and castor sugar in a small saucepan; simmer for 20 minutes or until liquid has reduced to 1/2 cup (125ml).
Remove from heat. Drain mixture, reserving liquid only. Refrigerate until cold. Fold gently through mascarpone cheese.
Spread coconut mascarpone evenly over meringue, leaving a 5cm border along the long edge furthest from you; sprinkle with black cherries.
Using baking paper, roll roulade away from you into a log shape.
Transfer to serving platter and refrigerate until ready to serve. Serve dusted with icing sugar.
Recipe adapted from Inspired Chefs
Prepared, tried and tested by: Gail Haselsteiner
