Ingredients
3 Large Egg Whites
6ozs superfine sugar (or a sugar substitute)
1 level tsp cornstarch 1tsp white wine vinegar
1tsp vanilla extract
confectioners sugar for dusting
8ozs fat free yogurt
1tsp vanilla extract
selection of fresh fruit ( I like mango & passion fruit of fresh mixed berries)
Preparation
Preheat oven to 350 degrees. Line a 13x9" baking pan with wax paper. Beat egg whites until stiff and twice the volume. Mix in the sugar slowly, one spoon at a time until it is all mixed in. Whites should now look glossy. Gently add cornstarch, vinegar and vanilla extact until mixed in. Spoon mixture carefully into the baking tin and level the surface. Bake for 30mins until top surface is just firm to touch. Remove from oven and cover with a piece of damp wax paperfor 10-15mins. Lightly dust another piece of wax paper(Paper should be slightly larger than the baking tin) with confectioners sugar. Remove damp paper from top of tin and turn out onto the dusted paper.Peel off the lining paper and spread with yogurt and scatter with chosen fruits. Using the paper to help roll the meringue from the short end into a roll. Leave join underneath. Scatter more frsh fruit over the top and dust with a little more confectioners sugar. It can be served with a fruit sauce to compliment the fruit used in the roulade.
