1 of 1

Write now Article Tools

This is real have your cake and eat it dessert.

Ingredients to serve 6;

5 large free-range egg whites
225g caster sugar
110g desiccated coconut
icing sugar for dusting
225ml whipping cream (or non-dairy cream)
1 table spoon of Malibu liqueur
200g chopped pineapple

Instructions;

* Preheat the oven to 170C/325F/gas mark 3. Whisk the egg whites until stiff and add the caster sugar. Whisk until the mixture forms stiff peaks. Fold in coconut.

* Line a roulade (swiss role) tin, about 24cm by 34cm, with baking paper. Spoon the mixture on to the baking paper and bake in the preheated oven for 30 minutes. Remove, cover with a damp tea towel and leave to cool for at least two hours; the tea towel keeps the cake from drying out.

* Place a large sheet of baking paper on a kitchen surface and dust it with icing sugar. Whisk the cream with the Malibu. Turn the roulade on to the baking paper and spread it with the cream. Place the pineapple chunks all over the cream.

* Take the ends of the baking paper and start to roll. (Do this alone so you don't feel put under pressure! If cracks appear, don't worry - this is how it's supposed to look.) Place the roulade into an oblong dish and decorate with any leftover pineapple if liked.

Learn more about this author, Lucy Batcher.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Meringue Malibu roulade?
We want to hear your view. Write now!