Try this variation on a traditional kiwi favourite.
Ingredients
Method
Preheat the oven to 160°C.
Grease a 25cm x 30cm Swiss roll tin, then place a piece of
baking paper in the tin so that it covers the base and extends over
the sides.
Beat the egg whites until soft peaks form. Gradually add the
sugar a little at a time, beating until the mixture is thick and
glossy. Fold in the vanilla essence. Spread the mixture into the
prepared tin and flatten with a spatula. Bake for about 20 minutes
then allow to cool in the tin.
Place the milk and cream in a bowl, sprinkle on the Gregg's
Vanilla Crème Instant Dessert Mix and beat for 2 minutes.
Turn the meringue onto a piece of baking paper sprinkled with
icing sugar. Spread the dessert mix over the meringue then add your
favourite fruit eg. strawberries, pineapple, peaches, mangoes,
blueberries etc.
Starting from the short end, gently roll the roulade away from
you, using the paper to keep it in shape.
Refrigerate for approximately 5 minutes and slice to serve.