Pavlova roll

ingredients (serves 8)
 3/4 cup caster sugar
4 eggwhites
1/2 cup flaked almonds
 300ml thickened cream
1 tablespoon icing sugar mixture
400g tub sliced peaches in juice, drained,
chopped 2 passionfruit,
halved icing sugar, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan.
Line with baking paper, allowing a 2cm overhang on all sides.
Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar. Using an electric mixer, beat eggwhites until stiff peaks form.
 Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
Spread mixture over prepared pan. Smooth top.
Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form.
Pat peaches dry with paper towel. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
Spread with cream mixture.
Top with peaches and passionfruit pulp.
Roll up meringue from one long end to enclose filling.
Place on a plate and refrigerate for 1 hour.
Serve dusted with icing sugar.
Notes Pavlova roll is best made on day of serving.

Angel Icing

Angel Icing Ingredients 2 egg whites 3/4 cup white sugar 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract Directions Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.