meringue roulade

Serves: 6 Prep
Time: 15”
Cook Time: 80”@140C

1: Whisk egg whites and salt till stiff with mixer. You should be able to turn bowl up without egg whites
moving. Whisk in sugar 1 tbsp at a time, ensuring that sugar is well mixed in. Mixture should be glossy.
Whisk in cornflour for 30 seconds. Whisk in vinegar and extract.

2: Spoon out mixture on a lined baking tray with
parchment paper. Flatten with spatula. Bake at 140
degrees C for 1 hour and 20 mins. Allow to cool in tray.

3: Turn tray over onto a sheet of parchment paper gently. Remove top layer paper carefully. And fill as follows :
Spread a layer of whipped cream, scatter strawberries and raspberries. Slowly roll up meringue away from you. Decorate with fruit and cream and mint leaves.

Alternative fillings
Spread nutella, thin layer of cream, raspberries
Spread lemon curd, thin layer of cream, strawberries
Spread thin layer of cream, bananas, kiwi, mango
6 egg whites (at room temperature)
pinch of salt
1 and 1/2 cup caster sugar
2 tsp cornflour
1 tsp white / malt vinegar
1/2 tsp vanilla extract
1/2 tsp sugar