- Making time 30 minutes
- Preparation time 20 minutes
- Four eggs whites
- 250 g caster sugar, plus extra for sprinkling
- One teaspoon of white wine vinegar
- One teaspoon cornflour
For the filling:
- Grated rind of 1 lime
- 300 ml double cream, whipped
- 150 g blueberries
- Three passion fruit halved
The snake which cannot cast its skin has to die, as well the minds which are prevented from changing their opinions; they cease to be mind.
– Friedrich Nietzsche
- Whisk the egg whites in a large bowl until stiff, gradually whisk in the sugar, a teaspoonful at a time, until it has been added, and whisk for a few minutes more until the meringue mixture is thick and glossy.
- Combine the vinegar and cornflour then whisk into the meringue mixture, spoon into a 33*23 cm swiss roll tin lined with non-stick baking paper that stands a little above the top of the tin sides, then spread the surface level, bake in a preheated oven, 1900C set the timer for 10 minutes until biscuit coloured and well risen, then reduce the heat to 1600C, set the timer for 5 minutes until just firm to touch and the top is slightly cracked.
- Meanwhile, cover a clean tea towel with non-stick baking paper and sprinkle with a lump of caster sugar, turn out the meringue on a piece of paper, remove the tin, leave to cool for 1-2 hours, and carefully peel off the lining paper.
- Fold the lime rind into the whipped cream, spread over the meringue then sprinkle with the blueberries and passion fruit seeds, starting with a short side and using the paper to help, roll up the meringue to form a log and serve the same day.