Ingredients
Method
1.Beat egg whites well until really stiff – Tony says you need to have very firm peaks of egg white on your beaters.
2.Feed sugar in quickly as you beat. Turn beaters down and add vanilla and vinegar, then the cornflour. Beat until combined.
3.Dollop into a sponge tin which you have lined with baking paper. Do not spread out.
4.Bake at 180C for exactly 12 minutes – no more. Tony is very strict about this, as any longer will make the meringue crisp and you will be unable to roll it.
5.Cool, then remove from tin, take paper off and dust with icing sugar. Spread the meringue with cream, passionfruit or fresh berries and roll.
6.To freeze: Leave the baking paper on, wrap in tin foil or plastic wrap and freeze. When you are ready to use it, unwrap and leave until it has reached room temperature. Fill and roll.
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