Ingredients

Step by step

1. Heat the oven to 180°C, fan 160°C, gas 4. Line a Swiss roll tin (about 25cm x 37cm) with baking paper.
2. Beat the egg whites in a large, clean bowl with an electric whisk until stiff peaks form. Gradually add the 200g sugar, a spoonful at a time, whisking until the mixture is thick and glossy. Beat in the vanilla and vinegar then spread out the meringue in the tin.
3. Bake for 20-25 minutes until the top is set with a soft, pale golden crust – it may be quite puffy, but will deflate as it cools. Lay a large sheet of baking paper on the work surface. Flip the meringue over onto this, carefully peel away the lining paper and leave to cool.
4. Spoon the pulp from 4 of the passionfruit into a sieve and press to extract the juice; discard these seeds. Add the pulp and juice from the remaining 2 fruits to the juice (so that you have some seeds in the mixture, but not too many).
5. Put the cornflour and sugar in a small pan over a low heat. Gradually mix in the passionfruit juice, stirring constantly, until the sauce bubbles and thickens. Add the coulis and leave to cool.
6. Up to 3 hours before serving, whisk the cream and the last 2 teaspoons of sugar to soft peaks. Spoon a little into a piping bag and keep aside for decoration. Spread the rest of the whipped cream over the cooled meringue, and drizzle with two-thirds of the passionfruit sauce. Roughly chop 8-10 Lindor truffles into small chunks and scatter over the cream.
7. Working from one of the short sides, use the baking paper to roll up as tightly as possible. Turn out onto a plate with the join underneath.
8. To serve, pipe cream along the top of the roulade and add extra white Lindor truffles to decorate. Drizzle with the rest of the passionfruit sauce and dust with icing sugar. Serve with extra coulis, if you like.