Coconut & passion fruit roulade

To make the meringue, preheat the oven to 200°C, gas mark 6. Grease and line a 23cm x 33cm baking tray with baking parchment. In a bowl, using an electric hand mixer (or in a freestanding mixer), whisk the egg whites until stiff. Gradually whisk in the caster sugar, a little at a time, and continue beating until thick and glossy. Fold in the vanilla extract, vinegar and corn our. Spread the meringue evenly into the prepared baking tray and sprinkle with the coconut. Put the meringue in the oven, immediately reduce the temperature to 170°C, gas mark 3, and bake for 20-25 minutes until golden and crisp.

Dust another sheet of baking parchment with icing sugar. Remove the meringue from the oven and leave to cool for 2-3 minutes on the tray, then turn out onto the dusted baking parchment. Cool for a further 5 minutes, then gently peel off the parchment from the top of the meringue. Roll up the meringue and parchment from the long side (don’t worry if it cracks; this is all part of its charm) and set aside until ready to fill.

To make the filling, in a large bowl, whisk the double cream with the icing sugar until it just forms soft peaks, then stir in the beaten mascarpone, passion fruit pulp and the zest of 1 lime. Unroll the meringue, spread over the passion fruit cream and roll up again, using the baking parchment to help you. Chill for about 1 hour, then scatter with the remaining lime zest before slicing to serve.