Yields6 Servings
 2 tablespoons white rum
 25 g desiccated coconut
 1 heaped teaspoon cornflour
 275 g caster sugar
 5 large egg whites
 1 teaspoon white vinegar
For the filling
 ½ ripe pineapple cut into thinnish cubes
 3 tablespoons dark or white rum
 284 ml whipping cream
 25 g caster sugar

put the coconut in a bowl, pour the white rum over the top, mix and leave to soak for about 30 minutes; then tip it on to some kitchen paper and pat off the excess moisture


put the cubed pineapple into another bowl, pour on the dark or white rum and give it a good stir; leave it to soak for about 4 hours, stirring occasionally


whip the cream with the sugar until stiff, cover with cling film and place in the fridge


preheat the oven to 150C/Gas 2


to make the meringue, combine the sugar with the cornflour, then in a large, grease-free bowl, whisk the egg whites until they form stiff peaks


whisk in the vinegar, then add a couple of tablespoons of the sugar and cornflour mixture and whisk well; repeat


using a large metal spoon, fold in the rest of the sugar and cornflour about a quarter at a time making sure that you do not stir


finally fold in the coconut


spread the meringue mixture evenly over a swiss-roll tin measuring about 35x25.5cm and lined with baking parchment


bake in the preheated oven for 20 minutes; then reduce the heat to 110C/Gas ¼ and continue to cook for a further 25-30 minutes until the meringue is lightly coloured, puffed up and firm


remove the tray from the oven and leave to cool for 15 minutes


cut off a piece of clingfilm several cms longer than the baking try and stretch it out on a clean work surface; slide a knife around the edges of the baking tray to fee any meringue that might have stuck and carefully check that the baking parchment is free of meringue too


now carefully upturn the meringue on to the centre of clingfilm; do not worry it bits collapse or break off because you can put it together later; at this point you can leave everything for about 8 hours without assembling


to finish the roulade drain any remaining rum from the pineapple and whisk it into the cream, then gently fold in the pineapple chunks


spread the mixture over the meringue and start rolling from the short edge using the clingfilm to help


the roulade will keep in a cool, dry place, but preferably not the fridge, for a few hours; it can also be kept in the fridge for up to 2 days, but it will lose some of its crispness

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