Summer is about to get a whole lot sweeter, with this Passionfruit, Mango and Strawberry Pavlova Roll.
Prep: 15 minutes
Cooking: 20 minutes
4 egg whites
¼ cup (165g) caster sugar
1 teaspoon vanilla essence
1 teaspoon white vinegar
1 teaspoon cornflour
½ cup (25g) flaked coconut
300ml greek style yoghurt
3 medium mangoes, thinly sliced
12 medium strawberries, thinly sliced
1 tablespoon fresh Australian passionfruit pulp
Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a 25cm x 30 cm Swiss 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. Best 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 coconut. Bake on the lower shelf of the oven for about 2 minutes or until the meringue is browned lightly
Meanwhile, cover a wire rack with a sheet of baking paper. Invert the meringue onto the paper , then remove the lining paper. Allow to cool, coconut-side down.
Spread yoghurt 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 fresh Australian passionfruit pulp, mango slices and strawberries.
This recipe is bought to us by Australian Passionfruit