Rolled Pavlova (New Zealand & Australia) - cooking recipe

Ingredients

Meringue
3 egg whites
1 cup fine sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
1 tablespoon cornflour (cornstarch)
Crust
1 1/2 tablespoons fine sugar
1 1/2 tablespoons macadamia nuts
1 1/2 tablespoons skinned hazelnuts
1/2 teaspoon ground cinnamon
Filling
1 cup whipped cream
2 tablespoons coffee or 2 tablespoons pureed berries
2 tablespoons icing sugar

Preparation

Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
Bake for 10-15 minutes.
Lift the Pavlova on its baking paper onto a rack to cool.
Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
To serve, cut into slices.