Passionfruit Roulade

Method:
1. Preheat the oven to 200°C (180°C fan,
gas mark 6).
2. In a mixing bowl, beat the egg whites
with a handheld or electric mixer for
1-3 minutes until soft peaks form.
Gradually add the caster sugar while
continuing to beat on medium speed
until the meringue is glossy and stiff.
3. Line a 33 x 20 cm (13 x 8 inch) tin with
parchment paper.
4. Spread the meringue evenly into the
lined tin and bake on the lower oven
rack for 7 minutes.
5. Reduce the oven temperature to
140°C (120°C fan, gas mark 1) and bake
for an additional 10-12 minutes, until
firm.
6. Remove the meringue from the
oven and carefully invert it onto a
sheet of parchment paper. Remove
the parchment from the back of
the meringue and allow it to cool
completely.
7. Once cool, spread the whipped cream
evenly over the surface. Decorate
with mixed berries and drizzle the
passionfruit curd on top.
8. Gently roll the roulade from one long
edge, using the parchment paper
to assist with the rolling. It’s fine if it
cracks slightly—this is the nature of a
roulade, and a dusting of icing sugar
will conceal any imperfections.