Ingredients
- 1tsp cornflour
- 1tsp white wine vinegar
- 4 large egg whites
- 250g castor sugar
- 300ml double-thick cream
- 2tbsp Grand Marnier
- 5tbsp orange curd
- 4 passion fruit
- icing sugar, to dust
- You will need:
- 31cm x 21cm Swiss roll tin, lined with baking paper
Instructions
- Heat the oven to 200°C, 180C° fan Mix the cornflour and vinegar in a separate bowl until combined, then set aside. Whisk the egg whites with an electric whisk until stiff, then gradually beat in the sugar, ½ tbsp at time, until the mixture is smooth and glossy.
- Lightly whisk the vinegar mixture into the meringue mixture. Spoon the mixture into the prepared tin and smooth the top.
- Bake for 5 minutes then lower the temperature to 170°C, 150°C fan and bake for a further 20 minutes, until the top is slightly golden and crisp. Meanwhile, lay a large piece of greaseproof paper flat on the worktop and sprinkle lightly with icing sugar. Allow to cool in the tin for 5 minutes then turn the meringue out onto the paper. Peel off the baking paper and leave to cool completely.
- To make the filling, whip the double-thick cream with the Grand Marnier until just stiff.
- Spread the cream over the surface of the meringue then drizzle over the curd and the passion fruit. Roll up the roulade from one of the shorter sides to the other, using the greaseproof paper to help you. Leave in the fridge for at least 1 hour. When ready to serve, dust with icing sugar.
