Strawberry and Coconut Roulade - egg whites

Method

• Beat the egg whites in a large bowl with electric mixer until stiff peaks form.
• Add the sugar, 1 tablespoon at a time, and beat until mixture is thick and sugar is dissolved.
• Spoon into the lined 25 x 30cm Swiss Roll pan, and sprinkle with coconut.
• Bake at 180C for 12-15 minutes or until firm to touch.
• Cool in the pan, then turn the meringue out onto a clean tea-towel.
• Carefully remove the baking paper.
• Combine the Philly*, sugar and essence in a small bowl, then spread over the meringue base.
• Top with diced strawberry.
• Roll up from the short end, as for a Swiss roll, to enclose filling.
• Refrigerate to firm.
• Serve thickly sliced with extra strawberries.