• Coffee and coconut meringue roulade with coffee cream syrup-sauce

    Serves: 10
    Cooking Time: 1 hr 10 mins + cooling

    Ingredients

    • 6 egg whites
    • a pinch of salt
    • 210g (1 cup) castor sugar
    • 15ml (1 tbsp) cornflour
    • 5ml (1 tsp) vanilla essence
    • 5ml (1 tsp) white vinegar
    • FILLING

    • 350ml fresh cream
    • 50g castor sugar
    • 5ml (1 tsp) vanilla essence
    • SYRUP-SAUCE

    • 200ml coffee
    • 80g sugar
    • 100ml fresh cream + extra, to assemble
    • icing sugar, to dust
    • 100g toasted coconut, to serve

    Instructions

    1

    Preheat the oven to 150°C. Line a 23cm x 35cm Swiss roll baking tray with baking paper and lightly spray with cooking spray.

    2

    Whisk the egg whites and salt in a clean, dry bowl, until stiff and more than triple in volume.

    3

    Slowly add the castor sugar, 15ml (1 tbsp) at a time, beating well between each addition.

    4

    Beat in the cornflour, vanilla essence and vinegar.

    5

    Use a palette knife to spread the meringue mixture evenly and gently onto the lined baking tray.

    6

    Bake in the preheated oven until crispy on the outside and marshmallowy in the middle, 30 – 40 minutes.

    7

    Remove from the oven, cover with a tea towel and leave until cold.

    8

    To make the filling, whip the cream with the castor sugar and vanilla until stiff.

    9

    For the syrup-sauce, boil ingredients together until thickened, 8 – 10 minutes.

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