Strawberry and Coconut Roulade

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Spray a 14½-inch x 9½-inch x 1-inch jelly roll pan with cooking spray, line with parchment paper allowing the paper to extend 1-inch above the edges.

• 3

  Place the egg whites in the bowl of a stand mixer and whisk on high speed until they begin to foam. Gradually add the sugar, whisking constantly for 5 minutes, or until the sugar has dissolved and the meringue is thick and glossy.

• 4

  Gently fold in the vinegar and cornstarch then the coconut. The vinegar and cornstarch stabilize the meringue and produce a marshmallow center.

• 5

  Spread the meringue into the pan and level the surface.

• 6

  Once preheated, place the pan in the oven and cook for 30 minutes.

• 7

  The surface of the meringue should be dry and crisp. If not, cook it a little longer.

• 8

  Stand in the pan for 20 minutes, or until cooled to room temperature. Meanwhile, continue to the next step.

• 9

  Whisk the mascarpone, cream, vanilla, sugar, and lemon zest until just thickened. Do not overwhip as it can easily split. Refrigerate until required.

• 10

  Turn the meringue out onto a sheet of parchment paper. Gently peel away the lining paper. Spread three-quarters of the mascarpone cream over the meringue leaving a 1½-inch border at each long edge. Top with 5½ oz of the strawberries.

• 11

  Use the paper as a guide, start rolling from one long edge.

• 12

  Top with the remaining cream and strawberries. Garnish with coconut and lemon zest.