Strawberry, Mascarpone and Coconut Roulade

Instructions

• 1Insert the wire rack into position 6.
• 2Spray a 14¾ x 10 x 1-inch jelly roll pan with cooking spray, line with parchment paper allowing the paper to extend 1-inch above the edges.
• 3Whisk the egg whites on high speed until they begin to foam. Gradually add the superfine sugar, whisking constantly for 5 minutes, until the sugar has dissolved and the meringue is thick and glossy.
• 4Gently fold in the vinegar and cornstarch then the desiccated coconut. The vinegar and cornstarch stabilize the meringue and produce a marshmallow center.
• 5Then level the surface.
• 6Once preheated, place in the oven and start the timer.
• 7For 20 minutes or until at room temperature.
• 8Meanwhile, whisk the mascarpone, cream, vanilla, sugar and zest until just thickened. Do not overwhip as it can easily split. Refrigerate until required.
• 9Turn the meringue out onto a sheet of parchment paper. Gently peel away the lining paper. Spread three quarters of the mascarpone cream over the meringue leaving a 1½-inch border at each long edge. Sprinkle over three quarters of the strawberries.
• 10Use the paper as a guide, start from one long edge.
• 11Spread with the remaining cream and top with the remaining strawberries. Garnish with shredded coconut and lemon zest.