| Our goods are generally handmade by a wide range | | | | 6. Bake for about 50 minutes until crisp on the |
| of UK specialist producers from small artisan | | | | outside but still soft inside. |
| businesses. | | | | 7. Remove from oven and cover loosely with a clean |
| Ingredients | | | | tea-towel or foil for 15 minutes. |
| - Bottle Mango & Passion Fruit Coulis 1 1/4 tsp | | | | 8. Whisk cream until it holds its shape then fold in |
| each of cornflour | | | | about 1/2-3/4 bottle of Mango & Passion Fruit |
| - vanilla essence & white wine vinegar (combined | | | | Coulis. |
| together to a paste) | | | | 9. Turn the meringue out onto a large sheet of |
| - 4 egg whites | | | | greaseproof paper, on a clean work surface, and |
| - 225g(8oz) caster sugar | | | | carefully peel back the baking paper. |
| - 75g(3oz) desiccated coconut | | | | 10. Leave it to go cold then spread over a thick layer |
| - 300ml(1/2pt) double cream | | | | of the flavoured cream. |
| Instructions | | | | 11. Use the paper to help you gently roll up the |
| 1. Preheat the oven to 150c/Gas2. | | | | roulade from one of the shorter ends and transfer it |
| 2. Line a baking tray with non stick baking paper. | | | | to a plate to serve. |
| 3. Whisk egg whites into soft peaks, then whisk in | | | | 12. The remaining coulis over the roulade or hand it |
| sugar, about 1 dessert spoon at a time, with a little | | | | round separately. This recipe makes use of Best of |
| of the cornflour mixture at each addition. Whisk until | | | | Taste Co's Dessert Sauces if you would like more |
| stiff peaks form. | | | | information on these products you can find them at |
| 4. Fold in the coconut. | | | | Real Food Direct. |
| 5. Spoon mixture onto baking tray and spread evenly. | | | | |