Strawberry and Coconut Roulade

Strawberry and Coconut Roulade
15 Mins
Prep time
30 Mins
Cooking time
Serves 6

What you need

  • 4 egg whites
  • 3/4 tablespoon caster sugar
  • 1/2 teaspoon shredded coconut
  • 250g tub PHILADELPHIA Spreadable Cream Cheese
  • 2 tablespoons caster sugar, extra
  • 2 teaspoons coconut essence
  • 250g punnet strawberries, hulled and diced
  • strawberries, extra, to serve

How to make it

  • 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.