Ingredients
Method
1.Preheat oven to 200°C/400°F. Grease 26cm x 32cm (10-inch x 13-inch) swiss roll pan; line base with baking paper, extending paper 5cm (2 inches) over long sides of pan.
2.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Spread mixture into pan. Bake about 10 minutes or until browned lightly.
3.Sprinkle extra sugar over piece of baking paper larger than pan. Turn meringue onto sugared paper; gently peel away lining paper. Stand meringue 2 minutes.
4.Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwifruit lengthways along centre of meringue. Using paper as a guide, roll meringue firmly from long side. Cover; refrigerate 30 minutes. Trim ends; cover top of meringue roll with remaining cream, decorate with passionfruit pulp. Cover; refrigerate until ready to serve.
You need two passionfruit for this recipe. This recipe can be made three hours ahead; store, covered, in the refrigerator. Experiment with different types of fruit, such as berries, mango, peach or nectarine.
Note
