Coconut Lemon Meringue Swiss Roll - Marängrulltårta med kokos och citron

COCONUT LEMON MERINGUE SWISS ROLL

Marängrulltårta med kokos och citron

10 slices

5 egg whites

1 cup sugar

1 cup flaked coconut

1 teaspoon finely grated lemon zest

For the roasting pan:

2 tablespoons butter

0.4 cup flaked coconut

Filling:

0.8 cup heavy cream

strawberries, raspberries

or blueberries

Grease a baking paper, place it in a roasting pan, 12 x 16 inches, and sprinkle with flaked coconut.

Beat the egg whites until stiff. Add sugar while beating continuously until you have a thick, glossy meringue. Blend in flaked coconut and lemon zest and gently spread out the batter in the pan. Bake in the middle of the oven for 35 to 40 minutes until the meringue has set (doesn't have to be completely dry) and is slightly colored. Unmould the meringue on a baking paper and remove the other baking paper. Allow to cool.

Beat the cream. Rinse and trim the strawberries and cut in pieces. Spread out the cream on the cake and sprinkle with the berries. Roll up from the long side, place on a serving plate and decorate with berries and lemon balm or mint.

Enjoy!

Bella