Method

• 1.
  Preheat the oven to 170°C. Grease and line the base and sides of a 25cm x 34cm x 2cm-deep swiss roll pan with baking paper, leaving 3cm overhang on all sides.
• 2.
  Using a stand mixer, whisk eggwhites until soft peaks form. Add caster sugar, 1 tbs at a time, constantly whisking until dissolved.

• 3.
  Whisk for a further 3 minutes or until mixture is thick and glossy. Fold through corn our and vinegar until just combined. Spread mixture into pan and smooth surface with a palette knife.
• 4.
  Bake for 12-15 minutes until pale golden. Lay a sheet of baking paper slightly larger than the meringue onto a work surface.
• 5.
  Using a fine sieve dust baking paper with icing sugar, then carefully invert meringue onto prepared paper (leaving the bottom layer of baking paper on the meringue).
• 6.
  Using baking paper on the base as a guide, gently roll the meringue from one long side onto itself, enclosing the baking paper to form a long, paper-covered cylinder.
• 7.
  Set aside to cool, seam-side down (this will help the roulade hold it’s shape). Place the pineapple, passionfruit pulp and brown sugar in a frypan over medium heat, stirring until sugar dissolves.
• 8.
  Cook, stirring occasionally, for 20-25 minutes until caramelised. Add rum and cook for a further 2-3 minutes until reduced slightly. Remove from heat, then strain, reserving sauce and pineapple separately.
• 9.
  Place cream, vanilla and 2 tbs icing sugar in a bowl and gently fold to combine.
• 10.
  Gently unroll roulade and discard baking paper. Spread roulade with cream mixture, leaving a 1cm border around the edge.
• 11.
  Place one-third caramelised pineapple over the cream. Reroll the roulade and place, seam-side down, on a platter.
• 12.
  Top with remaining pineapple, reserved sauce and mint leaves.