Raspberry Swiss Roll with Coconut Meringue - Hallonrulle med kokosmaräng

RASPBERRY SWISS ROLL WITH COCONUT MERINGUE

Hallonrulle med kokosmaräng

8 slices

5 egg whites

1 cup sugar

4.4 oz flaked coconut

3 tablespoons flour

Filling:

1.2 cup heavy cream

5.3 oz raspberries

1.7 oz redcurrants

Decoration:

1.7 oz chocolate

0.4 cup heavy cream

raspberries and redcurrants

Preheat oven to 347F.

Beat the egg whites with half of the sugar until stiff. Add remaining sugar while beating to a firm meringue. Blend in the coconuts and sift in the flour. Gently stir until well blended. Spread out the batter in a roasting pan, 8 x 16 inches. Bake just below the middle of the oven for 20 minutes. Unmould on a bakingpaper and loosen the cake's paper. Allow to cool.

Beat the cream and spread it over the cake. Sprinkle with raspberries and redcurrants and roll up from the long side. 

Drizzle the roll with melted chocolate. Beat the cream for decoration and pipe or dab it out over the roll. Top with berries.

Enjoy!

Bella