4 egg whites
¾ cup caster sugar
¼ cup flaked almonds
1 teaspoon cinnamon sugar
1 cup thickened cream
2 tablespoons icing sugar mixture
¼ cup passionfruit pulp
2 cups frozen cherries (300g)
½ cup caster sugar
¼ cup orange juice
1 tablespoon cornflour
Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
To make cherry sauce, place cherries, sugar and juice in medium saucepan over a medium heat. Stir until sugar is dissolved. Stir in cornflour blended with ¼ cup water. Continue stirring until boiling and thickened. Transfer to a heatproof jug. Cool.
Beat egg whites in a small bowl of an electric mixer until foamy. Gradually add caster sugar, 1 heaped tablespoon at a time, beating well after each addition. Continue to beat for a further 5 minutes or until sugar is completely dissolved.
Spread meringue evenly into prepared pan. Sprinkle with almonds and cinnamon sugar.
Cook in a moderate oven (180C) for 16 to 18 minutes, or until meringue is evenly, lightly browned and set when lightly touched with fingertips.
Place a large piece of baking paper on clean bench top. Turn meringue onto paper. Carefully peel off lining paper. Cool for 5 minutes.
Meanwhile, beat cream and icing sugar until firm peaks form. Fold in passionfruit.
Starting at one long side, spread cream over three-quarters of the meringue. Using paper beneath as a guide, roll up meringue from cream-filled long side. Slide roll (still on paper) onto a tray or board. Cover loosely with foil. Refrigerate for 2 hours.
Transfer roll to a serving plate. Serve sliced with cherry sauce.