Ingredients
-
3/4
-
4
-
1/2
-
300
-
1
-
400
-
2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat Oven to 180c/160c Fan-Forced. |
|
2
Done
|
Grease a 25cm X 30cm Swiss Roll Pan. |
|
3
Done
|
Line With Baking Paper, Allowing a 2cm Overhang on All Sides. Place a Second Sheet of Baking Paper on a Flat Surface. Sprinkle With 1 Tablespoon Caster Sugar. |
|
4
Done
|
Using an Electric Mixer, Beat Egg Whites Until Stiff Peaks Form. |
|
5
Done
|
Add Remaining Caster Sugar. Beat For 10 Minutes or Until Sugar Has Dissolved. |
|
6
Done
|
Spread Mixture Over Prepared Pan. Smooth Top. Sprinkle With Almonds. |
|
7
Done
|
Bake For 10 Minutes or Until Top Just Starts to Brown. |
|
8
Done
|
Meanwhile, Using an Electric Mixer, Beat Cream and Icing Sugar Until Stiff Peaks Form. Pat Peaches Dry With Paper Towel. |
|
9
Done
|
Turn Meringue Onto Prepared Baking Paper. Remove Lining Paper. Cool For 3 Minutes. |
|
10
Done
|
Spread With Cream Mixture. Top With Peaches and Passionfruit Pulp. Roll Up Meringue from One Long End to Enclose Filling. Place on a Plate and Refrigerate For 1 Hour. Serve Dusted With Icing Sugar. |
