Recipe

Coconut and raspberry roulade

  • 55 mins preparation
  • Serves 10
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Ingredients

Coconut and raspberry roulade
  • 4 egg whites
  • 3/4 cup (220g) caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon cornflour
  • 1/2 cup (40g) shredded coconut
  • 250 gram fresh raspberries
Coconut mascarpone
  • 1 cup (250ml) milk
  • 1/2 cup (40g) shredded coconut, toasted
  • 1/2 cup (110g) caster sugar
  • 250 gram mascarpone

Method

Coconut and raspberry roulade
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease a 25cm x 30cm swiss roll pan; line base with baking paper, extending paper 3cm over long sides.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add sugar a little at a time, beating until dissolved between additions and firm peaks form. Fold in vanilla, vinegar and cornflour.
  • 3
    Spread meringue into prepared pan; sprinkle with coconut. Bake for about 15-20 minutes or until lightly browned and firm.
  • 4
    Allow meringue to cool for 5 minutes, then carefully turn out onto a sheet of baking paper; remove the lining paper.
  • 5
    To make coconut mascarpone, combine milk, coconut and sugar in a small saucepan; simmer for 20 minutes or until liquid has reduced to 1/2 cup (125ml). Remove from heat. Drain mixture, reserving liquid only. Refrigerate until cold. Fold gently through mascarpone.
  • 6
    Spread coconut mascarpone evenly over meringue, leaving a 5cm border along the long edge furthest from you; sprinkle with raspberries. Using baking paper, roll roulade away from you into a log shape. Transfer to serving platter and refrigerate until ready to serve. Serve dusted with icing sugar.

Notes

Not suitable to freeze or microwave. You could use double cream instead of mascarpone.

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