Strawberry and Coconut Roulade

15 Mins

Prep time

30 Mins

Cooking time

Serves 6

What you need

BEAT the egg whites in a large bowl with electric mixer until stiff peaks form. Add the sugar, 1 tablespoon at a time, and beat until mixture is thick and sugar is dissolved. Spoon into the lined 25 x 30cm Swiss Roll pan, and sprinkle with coconut.
BAKE at 180°C for 12-15 minutes or until firm to touch. Cool in the pan, then turn the meringue out onto a clean tea-towel. Carefully remove the baking paper.
COMBINE the PHILLY, sugar and essence in a small bowl, then spread over the meringue base. Top with diced strawberry. Roll up from the short end, as for a Swiss roll, to enclose filling. Refrigerate to firm. Serve thickly sliced with extra strawberries.

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