Make sure you line the tin with baking parchment, so nothing sticks. Also when you’re rolling the meringue up, just lift up the edge of the baking parchment – and it will literally roll up itself.
SERVES 12 – PREP 20 MINS – COOK 1 hour
Low- fat dessert… yes, really!5 large egg whites
150g golden caster sugar
2 tsp cornflour
25g icing sugar, to dust
500g 0% fat Greek yogurt
200g mango fresh mango cubes
4 passion fruits, seeds scooped out
100g raspberries, optional
1 Heat oven to 150C, Gas 2. Line a 30cm x 20cm swiss roll tin with baking parchment.
2 Using an electric whisk whisk the egg whites to stiff peaks, then gradually whisk in the caster sugar until the mixture is stiff and glossy. Whisk in the cornflour.
3 Spread meringue evenly in the prepared Swiss roll tin. Bake for 1 hour. Leave to cool completely in the tin.
4 Lay a sheet of baking parchment on the work surface and sprinkle with sieved icing sugar. Upturn meringue onto sugar dusted paper and peel away paper used to line tin.
5 Spread Greek yogurt over the meringue. Scatter over mango, passion fruit pulp and raspberries (if using).
6 With one of the short ends of the meringue closest to you lift the baking parchment paper to carefully roll up into a roulade. Lift onto serving plate with a palette knife Dust with icing sugar to serve.
Per serving: 153 cals, 0g fat (0g saturated), 29g carbs