- 4 large egg whites
- 1 cup caster sugar
- Butter for greasing
- 50gms flaked almonds
- 20gms Shaved dried coconut
- Icing sugar for dusting
- Mint leaves
- 300 ml thickened cream
- 1 vanilla pod, split and scraped
- 2 mango, diced
- 1 Dragon Fruit, peeled and diced
- 2 kiwi fruit, diced
Preheat your oven to 200C
Whisk the egg whites with 1/4 cup of sugar until just stiff. Add the remaining sugar and whisk until the mixture is stiff and glossy.
Grease a baking tray with butter and line with baking paper, then grease paper.
Spoon the meringue over the paper evenly spreading it out to 2 to 3 cm thick, then sprinkle with flaked almonds and coconut.
Cook at 200C for 8 minutes, or until the almonds and coconut are golden. Keep an eye on things at this stage.
Reduce the heat to 160C and cook for a further 10-15 minutes, or until firm to the touch.
Spread out a piece of baking paper, around the same size as the meringue, and dust with icing sugar.
When the meringue is ready, flip it over onto the sugared paper. Remove the baking paper the meringue was cooked on and allow to cool.
To make the filling, whip the cream with the seeds from the vanilla pod.
Spread the cream evenly over 2/3 the meringue (leaving 1/3 empty along the wide edge, then scatter the tropical fruit over the cream.
Starting from the bottom wide edge of the meringue (with the fruit on it), roll up tightly (finishing at the wide end without fruit), using the paper to help lift and roll. Secure the roll tightly, leaving it wrapped in the paper, and chill for 45 minutes in the refrigerator.
Serve the meringue roll garnished with mint leaves and accompanied by additional fresh tropical fruit.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au