Coconut and mango meringue roll

9 Ingredients

2tablespoons desiccated coconut, toasted (extra)
1teaspoons cornflour
1/2 cup desiccated coconut
2teaspoons white vinegar
1/2 cup mango butter (prepare ahead)
ingredient tip
Tip
Try this Mango Butter recipe.
300milliliter thickened cream, whipped (to serve)
4 egg whites
3/4 cup caster sugar
1 mango, finely diced (to serve)

Method

Step 1 of 4

Preheat oven to 180°C. Grease a 25x30cm swiss roll tin and line with baking paper.

Step 2 of 4

Beat egg whites with an electric beater until soft peaks form. Gradually add caster sugar and beat until thick and glossy. Sprinkle over 2 tbs coconut, cornflour and vinegar and gently fold through. Spoon into tin and smooth top. Bake for 15 minutes until just set.

Step 3 of 4

Unroll meringue and spread with mango butter (about 1/2 cup). Spread with cream and re-roll without the paper or towel. Transfer to a serving platter.

Step 4 of 4

Top with diced mango, slice and serve.