—Anna Polyviou 5 egg whites 160g caster sugar 5g cornflour 5g vanilla paste 5ml Angostura orange bitters
Method 1. Preheat the oven to 160C (fan-forced), grease a 26x32cm tray and line with baking paper, allowing 1cm over the edge for expansion. 2. Whisk the egg whites in an electric mixer to a soft peak. Gradually add the caster sugar, cornflour, vanilla paste and Angostura orange bitters. Continue whisking until the mixture is thick, glossy and the sugar has dissolved. 3. Spread the mixture evenly onto the tray and bake for 15 minutes or until the meringue is golden brown. Do not open the oven door while it’s cooking. 4. Sprinkle caster sugar onto another baking sheet and turn the meringue onto the tray. Gently peel the baking paper away from the meringue and allow it to cool. 600ml thickened cream 300ml crème fraise 2 tbsp icing sugar 1 tsp vanilla paste 1 tbsp Angostura orange bitters 2 mangoes 2 passionfruit 1 orange Herbs to garnish
Method 1. Semi-whisk the cream and crème fraise together. Add the icing sugar and finish off with vanilla and Angostura orange bitters. 2. Spread half the cream onto the meringue then distribute fresh, diced mango and passionfruit pulp across it evenly. 3. Roll the meringue firmly from the long side, using the baking paper to ensure a smooth finish. Place it in the fridge to set for at least 30–40 minutes. 4. Remove the paper from your meringue roll, place on a serving platter and top with the remaining cream, fruit and fresh herbs, decorating the top as you wish. Buy it from Dan Murphy’s for $18.49.
