3 large egg whites
175g caster sugar
1 level tsp cornflour
1 tsp vinegar
1 tsp vanilla extract
icing sugar, to dust
200g lactose free double cream*
1 large ripe pineapple, peeled, cored and diced
4 passion fruits, pulp only
icing sugar (optional), to decorate
raspberry sauce, to serve
*Whisked until thickened
Serves - 6
Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment.
Beat the egg whites with an electric whisk until frothy and doubled in bulk.
Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.
Remove from the oven and cover with damp greaseproof paper for 10 minutes.
Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper.
Peel off the lining paper, then spread lactose free cream over the meringue and scatter with pineapple and passion fruit.
Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like and serve with raspberry sauce.
Recipe adapted from: Good Food