Pre-heat the oven to 150ºC, Gas Mark 2, Fan oven 130ºC.
Line a 33x23cm swiss roll tin with non-stick baking parchment.
Beat the egg whites with an electric whisk until frothy and doubled in bulk.
Slowly whisk in the caster sugar until thick and shiny.
Mix together the cornflour, vinegar and vanilla extract and whisk into the egg whites.
Spoon the mixture carefully into the prepared tin. Level the mixture out gently so to not push too much air out.
Bake for 30 minutes until the meringue surface is just firm.
Remove from the oven and cover with a piece of dampened non-stick baking parchment for 10 minutes.
Dust another sheet of paper with the icing sugar. Discard the damp paper and turn the meringue out onto the sugar coated paper.
Mix the yogurt with the fruit and spread over the meringue.
Use the paper to roll the roulade, keep the join underneath.
Sift a little icing sugar over the surface and decorate with the physalis.
Double cream can be substituted for the fat free yogurt.
Other fruit can be used, such as strawberries or raspberries.
|
