Mango Meringue Roll

Directions

1. 1
   Beat the egg whites until stiff, but not dry, gradually beat in the sugar until dissolved to form a meringue.
2. 2
   Spoon into a greased and lined Swiss roll pan 25 x 30 cm.
3. 3
   Sprinkle liberally with cinnamon sugar and almonds.
4. 4
   Bake in a moderate oven 180C for 12-15 minutes or until firm to touch.
5. 5
   Allow to cool before turning out onto a large sheet of baking paper, almond and sugar side down.
6. 6
   Beat together the Philly* and honey, then spread over the cooled meringue.
7. 7
   Top with the mango and passionfruit and roll up as for a Swiss roll to enclose the filling, chill.
8. 8
   Cut into slices and serve with extra fresh fruit or a fruit sauce.