Meringue roulade with passion fruit cream
Ingredients
- flavourless oil, for brushing
- 4 large egg whites
- 200g white caster sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornflour, sifted
- 50g desiccated coconut, toasted and cooled
- 150ml double cream
- 1 tbsp icing sugar
- 150g mascarpone, beaten
- 6 passion fruits
- ½ small pack mint, leaves picked and shredded
- icing sugar, for dusting
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