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https://www.philly.com.au/recipe/strawberry-and-coconut-roulade/
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Strawberry and Coconut Roulade
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Strawberry and Coconut Roulade
15 Mins
Prep time
30 Mins
Cooking time
Serves
6
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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.
Recipe or Meal Type
Desserts |
Desserts
Cuisines
French |
Creamy
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