Vegetable oil, for brushing
4 egg whites
8 ounces caster sugar (superfine)
2 ounces desiccated coconut (shredded or ground unsweetened coconut)
3 1/2 to 5 ounces heavy cream, lightly whipped
4 ounces (1/2 cup) lemon or lime curd
9 to 11 ounces fresh or frozen raspberries
Icing sugar (confectioners'), for dusting
Fresh mint leaves, optional
Variations: Irish coffee meringue roulade: Make as above, but fold in 1 tablespoon of instant coffee powder to the egg whites. For the filling: whip 15 fluid ounces whipping cream in a bowl, and fold in 1 teaspoon of instant coffee powder, 1 tablespoon of sifted icing sugar, and 2 tablespoons of Irish whiskey. Meringue roulade with cherries and rosewater mascarpone: Make as above, but fold in 2 teaspoons of rosewater, 1 teaspoon of red or white wine vinegar, and 1 teaspoon of sifted corn flour (no desiccated coconut) and bake for 20 to 30 minutes. For the filling, soften 9 ounces mascarpone with a spoon, and then add 1 tablespoon of caster sugar, and 1 to 2 tablespoons of rosewater, to taste (you may need to add 1 to 2 tablespoons of cream to loosen the mascarpone and make it more spreadable). Spread over the meringue as described above. Scatter 11 ounces halved, and stoned fresh cherries over the mascarpone. Finish the cake, and decorate with extra cherries, if desired. Rosewater (edible) is available from specialist shops and most chemists.
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