Preheat oven to 160 degrees C. Line a 27 x 37cm baking tray with baking paper that has been greased with vegetable spray
Vanilla Passionfruit Curd: put all the ingredients into a bowl set over a pan of Simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.
Meringue: Beat the egg whites in the bowl of an electric mixer until stiff peaks form. Add sugar in a slow, steady stream and continue to beat for about 5 minutes or until thick and glossy. Gently fold in vanilla extract, vinegar and sieved corn flour. Spread the meringue out thinly onto a sheet pan and flatten evenly with a spatula. Bake for 10-15 minutes, and then allow to cool.
Turn the meringue over onto a piece of baking paper previously dusted with icing sugar and toasted coconut. Spread vanilla passion fruit curd evenly over Gently roll the roulade away from you, (as if making sushi) using the paper to assist you to keep the meringue roll in shape. Wrap the whole roulade in plastic wrap and refrigerate for at least 3 hours to set shape.
Remove paper, then cut into thick slices, stand on their end so you that you can see the swirl and then serve with marinated strawberries and fresh mint tips.
Notes & Tips
Recipe supplied by Jason Dell, Executive Chef, Blanket Bay Resort, Queenstown, NZ