PINA COLADA ROULADE

This is a classic cocktail combined with a classic dessert. The roasted pineapple gives the roulade a sweet and tropical tang.

WHAT YOU WILL NEED A roasting tin; 22 x 33cm Swiss roll tin, oiled, then lined with parchment; sheet of parchment dusted with icing sugar Serves 10 4 large egg whites

225g (8oz) caster sugar

1tsp white wine vinegar

50g (1¾oz) sweetened desiccated coconut Gold shimmer spray, to decorate

Icing sugar, for dusting

For the filling

3 x 435g tins of pineapple rings, in syrup 50g (1¾oz) caster sugar

300ml (10fl oz) double cream

150g (5½oz) mascarpone cheese

1tsp vanilla paste

4tbsp coconut rum

50g (1¾oz) creamed coconut, grated 1tsp coconut extract

STEP 1 Preheat the oven to 200°C/fan 180°C/gas 6. Drain the pineapple, reserving the syrup. Chop the rings into 1cm pieces and spread out in a roasting tin. Drizzle with 2tbsp of the reserved syrup and roast for 20-25 minutes, until golden and sticky. Remove from the oven and set aside to cool.

STEP 2 Place the remaining pineapple syrup in a small pan with 25g of the caster sugar and bring to the boil. Reduce the heat and simmer to a thick syrup. Remove from the heat and leave to cool.

STEP 3 For the meringue, whisk the egg whites until stiff, but not dry. Add the sugar 1tsp at a time, until it is all incorporated and the mixture is stiff and glossy.

STEP 4 Fold in the vinegar and coconut, then spoon the meringue into the lined Swiss roll tin and level out. Tap the tin on the worktop to remove any air pockets.

STEP 5 Bake the meringue for 8-9 minutes, until the top is lightly golden brown. Reduce the temperature to 180°C/fan 160°C/gas 4 and bake for 10 minutes, until the meringue is firm.

STEP 6 Remove from the oven and turn out onto a sheet of parchment dusted with icing sugar. Peel the lining paper from the base and leave the meringue to cool for 10 minutes.

STEP 7 To complete the filling, pour the cream into a bowl. Add the remaining 25g sugar, along with the mascarpone, vanilla, rum, grated coconut and coconut extract. Whisk to stiff peaks.

STEP 8 Spread three- quarters of the coconut cream over the meringue and scatter three- quarters of the roasted pineapple on top.

STEP 9 Using a sharp knife, score a line 1cm in from the short edge nearest to you, then start at that end and roll up the roulade, using the baking parchment to help lift and roll. Wrap in new parchment and chill for 30 minutes.

STEP 10 Unwrap the roulade and place on a serving plate. Spoon the remaining coconut cream down the centre of the top of the roulade and arrange the remaining pineapple on top. Drizzle with pineapple syrup, spray with gold shimmer spray, then dust with icing sugar. Serve with the remaining pineapple syrup on the side.