Matt’s Rosella and Native Mint Meringue Roulade

Ingredients

150g Rosella Jam (*see note)

4 egg whites

150g castor sugar

1 tsp cornflour

1 tsp white vinegar

300ml cream, whipped

¼ cup native mint (or regular mint) Icing sugar for dusting

1/3 cup water

2 tsp agar powder

Method

1. Preheat the oven to 160°C. Line a 25 x 40cm baking tray with baking

paper.

2. Beat the egg whites using the whisk attachment of an electric mixer until they form soft peaks. Slowly add the sugar and beat for 5 minutes or until the sugar has dissolved.

3. Gently fold in the vinegar and cornflour and spread the meringue in an

even layer on the lined tray. Bake for 20 minutes at 160°C.

4. Lay out a clean tea towel and cover with a piece of baking paper. 5. Sprinkle evenly with icing sugar and turn the meringue out onto the

baking paper.

6. Peel away the lining paper and replace with a new piece of baking paper, then roll up tightly in the tea towel, starting from the short side. Allow to completely cool then unroll and remove the top sheet of baking paper.

7. Spread evenly with the whipped cream and generously spoon on the

rosella jam.

8. Sprinkle with half of the mint leaves and roll tightly into a log, using

the bottom sheet of baking paper as an aid (like using a sushi mat). 9. Gently transfer to a serving platter and dust generously with icing

sugar.

10. 9. Serve each slice sprinkled with the remaining mint.