Mango Meringue Roll

1. 1

   Beat the egg whites until stiff, but not dry, gradually beat in the sugar until dissolved to form a meringue.

2. 2

   Spoon into a greased and lined Swiss roll pan 25 x 30 cm.

3. 3

   Sprinkle liberally with cinnamon sugar and almonds.

4. 4

   Bake in a moderate oven 180C for 12-15 minutes or until firm to touch.

5. 5

   Allow to cool before turning out onto a large sheet of baking paper, almond and sugar side down.

6. 6

   Beat together the Philly* and honey, then spread over the cooled meringue.

7. 7

   Top with the mango and passionfruit and roll up as for a Swiss roll to enclose the filling, chill.

8. 8

   Cut into slices and serve with extra fresh fruit or a fruit sauce.

No additional tips available.