Raspberry meringue roulade

Raspberry meringue roulade
Serves 8

4 large egg whites
salt
225g (8oz) caster sugar
1 level teaspoon cornflour
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
icing sugar to dust
mint sprigs to garnish
For the filling:
2 ripe passionfruit
1 x 200g tub Philadelphia extra light
2 x 125g punnets fresh raspberries

Line a 25.5 x 35 cm baking tray with non-stick parchment
Preheat the oven to 200°C, 400·°F, Gas Mark 6. Whisk the egg whites and salt until stiff then add the caster sugar, a tablespoonful at a time. When about 2/3 of the sugar is incorporated, add the cornflour, vinegar and vanilla, then add the rest of the sugar. Spread evenly in the lined tray and bake for 8 minutes, then reduce the temperature to 170°C, 325°F, gas mark 3, and bake for a further 8 minutes (the top should feel firm, but the meringue should still feel soft and mallowy). Remove from the oven, cover it with a clean damp tea-towel, then leave to cool (this keeps the meringue soft, so that it won¿t crack when rolled up).

For the filling, scoop the seeds and pulp from the passionfruit 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 only just before serving. Place a piece of baking parchment rather 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, then turn it out onto the parchment. Carefully peel off the lining paper, then spread the passionfruit cream cheese 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. Serve 2 slices per person, garnished with a sprig of mint.

No-one will think this is a low fat dessert, and it looks really pretty (not to mention tasting nice!)
2.5pts per serving