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1
For the syrup, place passionfruit pulp, sugar, lime peel and juice, and 2 tbsp water in small saucepan on medium-high heat. Bring to a boil; boil for 8 mins, or until syrupy. Remove from heat. Transfer to small bowl and cool slightly. Refrigerate until cold.
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2
Preheat the oven to 350u00b0F. Line a baking pan with parchment paper. For the roulade, rub lemon wedge around inside of large bowl and over whisk attachment of electric mixer (this helps to stabilize the egg whites and add volume). Whisk egg whites until foamy. Gradually add sugar, whisking until all sugar is absorbed and meringue is thick and glossy.
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3
Spread meringue evenly on prepared pan to a 12 x 8 inch rectangle. Bake for 20 mins. Turn off oven and leave meringue inside to cool for 30 mins. Remove from oven. Cool completely.
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4
Beat the cream and vanilla in a medium bowl with an electric mixer until stiff peaks form. Place a sheet of parchment paper on top of cooled meringue and invert so underside is on top.
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5
Arrange banana slices on meringue, then top with the whipped cream. Fold meringue over on itself lengthwise to form a long roll, pulling off parchment paper as you go. Place on a serving platter, seam-side down. Discard paper.
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6
Drizzle with syrup and sprinkle with strawberries.
