Method

• Whisk egg whites in a large bowl until stiff peaks, gradually whisk in the sugar a spoon at a time then continue for a couple a minutes until well combined and sugar dissolved into the mix
• Mix the cornflour and vinegar together then fold into the meringue
• Spread mixture into a greased, lined swiss roll tin, cook in moderate oven (180’C) for 10 mins until well risen and beginning to colour then reduce to 160’C and cook for 5 mins or until just firm to touch and beginning to crack
• Turn hot meringue onto a tea towel with a sheet of baking paper sprinkled with icing sugar and leave to cool for 1-2 hours
• To finish, peel off the paper and spread with choice of filling
• Gently roll up, using the tea towel/paper to guide it
• Filling options: Whipped cream, lemon curd or whipped coconut cream
• With fruit, compote or berries
• See recipe for a Spiced Pear Compote for a great fresh winter option