Method

• 1.
  Preheat the oven to 160°C and line a 34cm x 24cm lamington pan with greased baking paper, leaving a 3cm overhang on all sides.
• 2.
  In a large bowl, whisk the eggwhites, caster sugar and a pinch of salt with electric beaters until stiff and glossy.

• 3.
  Spoon meringue mixture into the lined pan and spread evenly with a palette knife. Sprinkle with almonds and coconut.
• 4.
  Bake for 12-14 minutes until the almonds and coconut are golden and the meringue is just set but not crisp. Keep an eye on things at this stage – if the coconut is too golden after 10 minutes, cover loosely with foil, then continue cooking.
• 5.
  Place another large piece of baking paper on top of the meringue. Carefully invert, then gently loosen the paper on the base without removing it.
• 6.
  When just cool enough to handle, grasp both ends of one long side and gently roll the meringue onto itself, enclosing the lining to form a long, paper-covered cylinder with the coconut and almonds on the outside. Leave to cool, seam-side down (this will help the finished roulade hold its shape).
• 7.
  Meanwhile, to make the filling, use electric beaters to whip the cream, vanilla seeds and icing sugar to stiff peaks.
• 8.
  Gently unroll the meringue onto a board and ease away the inside layer of paper (don’t worry if there are a few cracks as the cream will hold it together). Spread the cream evenly over the meringue, then scatter with the passionfruit and chopped fruit, reserving a little to serve.
• 9.
  Using the remaining paper, roll meringue back onto itself to form a log. Keep the roll wrapped in the paper and place it seam-side down on a plate or board. Chill for at least 20 minutes, then slice 2cm thick and serve with the reserved fruit.