Coconut and mango meringue roll

By vegar

Ingredients

• mango, diced & mango butter
• whipped cream
• 1/2 cup desiccated coconut & 2 tbs desiccated coconut, extra, toasted
• 2 tsp white vinegar
• 1 tsp cornflour
• 3/4 cup caster sugar
• 4 egg whites

Preparation

Step 1

1. Preheat oven to 180°C. Grease a 25 x 30cm swiss roll tin and line with non-stick baking paper.


2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until thick and glossy. Sprinkle over coconut, cornflour and vinegar and gently fold through. Spoon into tin and smooth top. Bake for 15 minutes until just set.


3. Unroll meringue and spread with Mango butter (about ½ cup). Spread with cream and re-roll without the paper or towel. Transfer to a serving platter.

Top with diced mango, slice and serve.