Mango and strawberry pavlova roll

Ingredients

4 egg whites

1⁄4 cup (165g) caster sugar

1 tsp vanilla essence

1 tsp white vinegar

1 tsp cornflour

1⁄2 cup (25g) flaked coconut 300ml Greek style yogurt 3 medium mangoes, thinly sliced

12 medium strawberries, thinly sliced

1 tbs passionfruit pulp

Method

roll pan and place a piece of baking paper so that it covers the base and extends over the two opposite sides of the Swiss roll pan.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions. Fold in the vanilla, vinegar and cornflour. Spread the mixture into the prepared pan; sprinkle with the coconut. Bake on the lower shelf of a moderately slow oven for about 20 minutes or until the meringue is browned lightly. Meanwhile, cover a wire rack with a sheet of baking paper. Invert the meringue on to the paper, then remove the lining paper. Allow to cool, coconut-side down. Spread yogurt over the cooled meringue. Top with mango slices. Roll the meringue firmly from the long side, using baking paper to guide the meringue as it rolls. Serve sliced and drizzle with passionfruit pulp and extra mango slices.

TIP: Recipe can be made up to six hours ahead of serving time. Preheat the oven to moderately slow (160C/140C fan-forced). Grease a 25cm x 30cm Swiss