Decadent. Easy. Delicious.
Preparation time: 30 minutes, plus cooling time
Baking time: 10 minutes
Oven temperature: 200°C
• 4 large egg whites
• 190g (220ml) castor sugar
• 5ml vanilla essence
• 5ml white vinegar
• 5ml cornflour
• icing sugar
• 250ml cream
• 30ml honey
• 10ml rosewater (or 5ml vanilla essence)
• 125ml Greek full-cream yoghurt
• 150g fresh figs, sliced (or use any fresh fruit or berries of your choice)
• 50g flaked almonds, toasted
1 Line a 23 x 33cm baking tray with baking paper and grease lightly.
2 Beat the egg whites until stiff. Gradually whisk in the castor sugar until the mixture is thick and glossy. Fold in the vanilla, vinegar and cornflour.
3 Spread onto the lined tray. Bake in a preheated oven for 10 minutes, then lower the temperature to 180°C. Bake for a further 10 minutes. Remove from the oven and set aside for two minutes.
4 Dust another sheet of baking paper with icing sugar. Turn the meringue onto the prepared baking paper. Carefully roll the meringue up from the long side. Set aside until ready to fill.
5 Filling Whip the cream until stiff. Mix the honey and rosewater into the yoghurt. Mix the whipped cream into the yoghurt mixture. Unroll the meringue. Spread the filling over it. Top with the sliced figs and almonds. Roll up and dust with icing sugar. Refrigerate until ready to serve. Serve sliced.