Coconut And Raspberry Roulade - cooking recipe

Ingredients

4 None egg whites
1 cup sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornstarch
1/2 cup flaked coconut
2 cups fresh raspberries
None None FOR THE COCONUT MASCARPONE
1 cup milk
1/2 cup flaked coconut, toasted
1/2 cup sugar
1 tub (8 oz) mascarpone cheese

Preparation

Preheat the oven to 325\u00b0F. Grease and line a 13 x 9 inch baking pan with parchment paper, extending the paper over long sides for handles.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions and firm peaks form. Beat in vanilla, vinegar and cornstarch.
Spread meringue in prepared pan. Sprinkle with coconut.
Bake for 15-20 mins, until lightly browned and firm. Cool in pan for 5 mins. Carefully invert onto a sheet of parchment paper; remove the lining paper.
For the coconut mascarpone, place milk, coconut and sugar in a small saucepan in low heat. Simmer for 20 mins, or until liquid has reduced to 1/2 cup. Remove from heat. Strain mixture, reserving liquid only. Refrigerate until chilled. Fold in mascarpone.
Spread coconut mascarpone evenly over meringue, leaving a 2 inch border along the long edge furthest from you. Sprinkle with raspberries. Using baking paper, roll roulade away from you into a log shape. Transfer to serving platter. Refrigerate until ready to serve. Serve dusted with powdered sugar.