Apricot meringue roulade

Special equipment • electric mixer

SERVES 8

4 large egg whites

pinch of sea salt

1 cup plus 2 tbsp granulated sugar

¼ cup sliced almonds

confectioners’ (powdered) sugar, for dusting

1¼ cups heavy whipping cream

one 12–14oz (400g) can apricot halves, drained and coarsely chopped

seeds and pulp from 2 passion fruits

Method:

1 Preheat the oven to 375°F (190°C). Line a 13 x 9in (33 x 23cm) jellyroll pan with parchment paper. Combine the egg whites and salt in a bowl and beat with an electric mixer until soft peaks form. Beat in the granulated sugar 1 tbsp at a time until the mixture is stiff and shiny. Use a spatula to spread it evenly in the pan. Scatter the almonds over the top, then bake for 15–20 minutes or until barely golden and just firm to the touch. Invert the meringue onto a sheet of parchment paper dusted with confectioners’ sugar. Set aside to cool.

2 Place the cream in a bowl and beat with an electric mixer until soft peaks form. Spread the whipped cream over the meringue, then scatter the apricots and passion fruit seeds over the top. With the short side facing you, roll the cake into a cylinder. Wrap tightly in the parchment paper, cover with foil, and freeze.

3 Unwrap the roulade on a plate, seam-side down. Cover and defrost overnight in the refrigerator, or for a few hours at room temperature. To serve, dust with more confectioners’ sugar and cut into slices.

Apricot meringue roulade