#RollmeROULADE

“Who cares if this guy cracks, the cream will hide all tasty imperfections ”

4 large egg whites

250g (1 1/4 cups) caster sugar

1 tsp white vinegar

1 tsp vanilla extract

1tsp cornflour

300ml thickened cream

250g marscapone (or just do 600ml cream)

1tbs maple syrup

1tsp vanilla

1 mango, sliced

100g berries or currants

***** any fruit you like really.

Preheat oven to 160C

Place egg whites in the bowl of a stand mixer and whisk until frothy. Add sugar and whisk for a further 5 minutes or until the sugar has dissolved and the mixture isn’t grainy. ** alternatively use hand beaters but it might take you a little longer … 10 minutes even.

Remove the whisk attachment and use the excess meringue to schmear over a roughly 40x30cm baking tray. This is the glue for the baking paper. Place a piece of baking paper over the top to line the baking tray.

Combine vinegar, vanilla, and cornflour in a small bowl. Fold through meringue mixture. Dollop meringue over prepared tray and spread out to create an even piece. approx 3cm thickness. bake for 30 minutes or until crisp to touch. Cool on tray. —you can even make this the day before just store with a tea towel over the top overnight.

Whisk cream and mascarpone until soft peaks form. Fold through vanilla and maple syrup.

Spread two-thirds of the cream over the cooked meringue. Scatter cream with sliced mango (or any fruit) to cover completely. Spin tray so that the longest edge of the pav is facing you. Use the paper to pull meringue up and over and roll the roulade.

Transfer to a serving platter. (don’t worry about the cracks, they taste yum) Schmear with the remaining cream and cover with berries. Trim the ends and serve. (or chill until ready to serve)