Strawberry and Coconut Roulade

1. 1

   Beat the egg whites in a large bowl with electric mixer until stiff peaks form.

2. 2

   Add the sugar, 1 tablespoon at a time, and beat until mixture is thick and sugar is dissolved.

3. 3

   Spoon into the lined 25 x 30cm Swiss Roll pan, and sprinkle with coconut.

4. 4

   Bake at 180C for 12-15 minutes or until firm to touch.

5. 5

   Cool in the pan, then turn the meringue out onto a clean tea-towel.

6. 6

   Carefully remove the baking paper.

7. 7

   Combine the Philly*, sugar and essence in a small bowl, then spread over the meringue base.

8. 8

   Top with diced strawberry.

9. 9

   Roll up from the short end, as for a Swiss roll, to enclose filling.

10. 10

    Refrigerate to firm.

11. 11

    Serve thickly sliced with extra strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.