Ingredients
Serves 10Soft meringue:
250g egg whites
375g castor sugar
2 tsp vanilla essence
2 tsp white vinegar
2 tsp corn flour
Icing sugar for dusting
750 ml fresh passionfruit
½ bunch mint
2 punnet raspberries
Mascarpone Cream:
400gm Mascarpone
3 tsp vanilla essence
100 mls cream
17g icing sugar
Method
Preheat oven to 160°C.
Line a 4cm deep 32 x 24 cm cake tin with baking paper lightly greased with hazelnut oil.
To make soft meringue:
Whisk egg whites until stiff peaks form, and then gradually sugars until thick and glossy.
Fold in vanilla essence, vinegar and cornflour, spread into prepared tin and bake for 20 minutes.
Allow meringue to cool in tin for a few minutes.
Turn meringue out onto baking paper that has been dusted with icing sugar.
Allow to cool.
To make mascarpone cream, whip cream and combine with mascarpone, vanilla and sugar. Spread onto meringue. Spread over the meringue and roll up carefully into a roulade.
Wrap in cling film. Refrigerate for 3 hours before serving.
Top with passionfruit, raspberries and mint when serving.