Mango coconut roulade

Preheat the oven to 180ºC, gas mark 4. Line a shallow rectangular baking tray (approx 24x34cm) suitable for a Swiss roll with baking parchment.

In a clean bowl, whisk the egg whites until soft peaks form. Slowly add the sugar 1 tbsp at a time and whisk until the mixture is stiff and glossy. Spread the mixture evenly into the prepared tin, sprinkle the coconut on top, then bake for 20-25 minutes until nicely golden.

Place a rectangular sheet of baking parchment (same size as the tin) on the work surface. Once the meringue is baked, remove the tray from the oven and turn it out, coconut-side down, on top of the baking paper. Remove the tin, then carefully remove the baking paper and let the meringue cool completely.

For the filling, dry roast the coconut in a hot pan for a couple of minutes until lightly golden. Set aside to cool completely. Meanwhile, whisk the double cream and coconut cream with the sugar until soft peaks form.

Spread ¾ cream mixture all over the cooled meringue and sprinkle ½ the mango and coconut on top. Roll the meringue up from 1 of the shorter sides to form a roulade. Dot the leftover cream attractively on top of the meringue, then put the remaining mango on top. Sprinkle with the remaining roasted coconut and serve immediately