https://www.philly.com.au/recipe/strawberry-and-coconut-roulade/

Back

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.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast