• Making time 30 minutes
• Preparation time  20 minutes

Ingredients

• Four eggs whites
• 250 g caster sugar, plus extra for sprinkling
• One teaspoon of white wine vinegar
• One teaspoon cornflour

For the filling:

• Grated rind of 1 lime
• 300 ml double cream, whipped
• 150 g blueberries
• Three passion fruit halved

The snake which cannot cast its skin has to die, as well the minds which are prevented from changing their opinions; they cease to be mind.

– Friedrich Nietzsche

Preparation:

1. Whisk the egg whites in a large bowl until stiff, gradually whisk in the sugar, a teaspoonful at a time, until it has been added, and whisk for a few minutes more until the meringue mixture is thick and glossy.
2. Combine the vinegar and cornflour then whisk into the meringue mixture, spoon into a 33*23 cm swiss roll tin lined with non-stick baking paper that stands a little above the top of the tin sides, then spread the surface level, bake in a preheated oven, 190⁰C set the timer for 10 minutes until biscuit coloured and well risen, then reduce the heat to 160⁰C, set the timer for 5 minutes until just firm to touch and the top is slightly cracked.
3. Meanwhile, cover a clean tea towel with non-stick baking paper and sprinkle with a lump of caster sugar, turn out the meringue on a piece of paper, remove the tin, leave to cool for 1-2 hours, and carefully peel off the lining paper.
4. Fold the lime rind into the whipped cream, spread over the meringue then sprinkle with the blueberries and passion fruit seeds, starting with a short side and using the paper to help, roll up the meringue to form a log and serve the same day.