Peach Coconut and Lime Meringue Roulade

1. Preheat oven to 200C. Grease and line a 26cm x 32cm swiss roll pan with baking paper, allowing 2cm overhang on long sides for lifting out of pan.
2. MERINGUE. In an electric mixer, beat egg whites to soft peaks. Gradually add sugar, beating on high speed, until sugar dissolves (about 10 mins). Add combined cornflour and vinegar and beat for 1 min. Spread evenly overlined pan, smoothing top. Bake 10-12 minutes, or until puffed up, dry to touch and lightly golden in colour.

3.Meanwhile, simmer the reserved peach juice and 2 tbsp of sugar in a small saucepan over medium heat, 5-6 mins, until thick and syrupy. Stir in lime juice. Cool.

4.Sprinkle a large sheet of baking paper with extra sugar (large enough to turn cooked meringue out onto). Swiftly turn meringue over onto sugared paper and gently peel away lining paper. Cool for 20 mins.

5. Open coconut cream can and scoop firm white solids into a large bowl, discarding milky liquid at the bottom. Add the thickened cream, remaining 1 tbsp of sugar and half the lime zest. Beat or whisk to soft peaks.
6. Spread half the cream mixture lengthways over ¾ of cooled meringue. Cover with 1/3^rd of the peach slices. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 30 mins or until ready to serve. Top with dollops of remaining coconut cream, peach slices, coconut flakes and remaining lime zest. Serve drizzled with peach syrup.

• Gluten free
• The coconut cream needs to be chilled overnight so the solids separate out for whipping. Use good quality coconut cream for the best results.
• For a dairy free version, use a larger 400ml can of coconut cream and leave out the thickened cream.