Rachel Allen's Coconut Meringue Roulade with Lemon Curd and Raspberries

For the filling, stir the cream and curd together. Adjust to taste - it should have a good citrus tang to contrast with the sweet meringue

1. 1

   Preheat the oven to 180°C/gas 4. Line a 23 x 33cm Swiss roll tin with foil, folding the sides up to make a frame 4cm high and squeezing the corners together. Brush lightly with vegetable oil.
   
   Place the egg whites in the spotlessly clean bowl (stainless steel is best) of a food mixer (or use a hand-held electric beater) and whisk until soft peaks form.
   
   Add the sugar all in one go (but if you are using a hand-held beater, add the sugar in stages) and whisk at full speed for about 4-5 minutes until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
   
   Smooth the meringue into the tin with a palette knife and bake in the oven for 15-20 minutes, until faintly browned and firm to the touch. Allow the meringue to cool for a few minutes, then turn out on to a sheet of foil slightly bigger than the roulade - deftly turn it cake heaven upside down on to the sheet, gently removing the foil on the base. Allow to cool completely.
   
   For the filling, stir the cream and curd together. Adjust to taste - it should have a good citrus tang to contrast with the sweet meringue.
   
   Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you free for about 4cm (1 1/2in).
   
   Cover the cream with the fruit. Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
   
   To serve, unwrap the roulade and push it on to a serving dish using a palette knife or cake slice. Dust with icing sugar and top with a few raspberries and mint leaves, if you wish.