Passion fruit meringue roulade with autumn raspberries and strawberry sauce

Method

1. First make the meringue. Preheat the oven to 200ºC.

2. In a clean, dry mixing bowl, whisk together the egg whites, cream of tartar and salt in a clean, dry bowl until foamy.

3. Gradually whisk in the sugar, cornflour, raspberry vinegar, and vanilla extract and continue whisking until stiff, smooth and shiny.

4. Spoon the meringue into a Swiss roll tin lined with parchment paper, using the back of the spoon to smooth the top and sides of the rectangle.

5. Bake for ten minutes, then reduce the heat to 170ºC/gas 3 and bake until the meringue has puffed up and cracked on the top and the surface is a lightly browned, milky coffee colour, approx 45 minutes.

6. Turn off the oven, prop the oven door open, and let the roulade cool in the oven for at least ten minutes, to room temperature.

7. To make the passion fruit curd , bring a pan of water to a simmer.

8. Combine the egg yolks, sugar, lemon juice and zest, and passion fruit in a glass bowl and whisk until smooth. Pop the bowl over the simmering water and continue to whisk for ten minutes, until the curd has doubled in volume and is very thick.

9. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until combined. Place in the fridge until cold and firm.

10. Take another piece of parchment paper and sprinkle it with icing sugar.

11. Place the cooled meringue on top, spread with passion fruit curd and top with the raspberries and roll lengthways carefully into a roulade, like a Swiss roll.

12. To make the strawberry sauce, puree the strawberries, wild strawberries and sugar in a blender until smooth. Strain.

13. Serve the roulade in slices with the strawberry sauce.