Strawberry and Coconut Roulade

Instructions

• 1Insert 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.
• 2Spray 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.
• 3Place 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.
• 4Gently fold in the vinegar and cornstarch then the coconut. The vinegar and cornstarch stabilize the meringue and produce a marshmallow center.
• 5Spread the meringue into the pan and level the surface.
• 6Once preheated, place the pan in the oven and cook for 30 minutes.
• 7The surface of the meringue should be dry and crisp. If not, cook it a little longer.
• 8Stand in the pan for 20 minutes, or until cooled to room temperature. Meanwhile, continue to the next step.
• 9Whisk the mascarpone, cream, vanilla, sugar, and lemon zest until just thickened. Do not overwhip as it can easily split. Refrigerate until required.
• 10Turn 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.
• 11Use the paper as a guide, start rolling from one long edge.
• 12Top with the remaining cream and strawberries. Garnish with coconut and lemon zest.