RASPBERRY MERINGUE ROULADE

- preheat oven to 200C/gas6
- place the egg whites in a large mixing bowl, add a pinch of slat and use an electric whisk to beat them, starting on a low speed, until they are foamy, then increasing the speed until they hold stiff peaks
- now start to add the caster sugar, a tablespoon at a time, whisking after each addition, until the mixture is smooth and glossy

- when about two thirds of the sugar has been incorporated, ad the cornflour, vinegar and vanilla, then continue to beat in the remainder of the sugar
- spread the meringue evenly in the lined tray, then bake in the middle of the oven for 9 minutes; reduce the temperature to 170C/gas3 and bake for a further 9 minutes; the surface should be firm, but the meringue should still feel soft and mallowy

- remove from the oven - it will look large and pillowy, but it will deflate; cover with a clean tea towel (this keeps the meringue soft, so it won't crack when rolled) then leave to cool.
- for the filling, scoop the seeds and pulp from the passion fruit into a bowl, then mix in the cream cheese using a wooden spoon; the meringue will soften once filled, so it is best to fill it just before serving

- place a piece of baking parchment a little larger than the meringue sheet on the work surface and dust it with icing sugar
- remove the tea towel from the top of the meringue and turn it out on to the parchment; carefully peel off the lining paper, then spread the filling all over the meringue and scatter the raspberries on top

- using the paper to help you, roll up the roulade from one of the long sides; slice and serve