1¼ teaspoon/8ml of corn flour
1¼ teaspoon/8ml of white vinegar
1¼ teaspoon/8ml of vanilla extract/essence
4 egg whites
225g/8oz of caster sugar
300ml/½ pint of double cream
6 granadillas
strawberries
grand marnier

METHOD

Beat the egg whites until hardened. Add the caster sugar a little at a time to the mix and beat well. Mix the white vinegar, vanilla essence and the corn flour together, tip into the egg mix and stir well. Fold the mix into a tin that's been lined with greaseproof paper and put into an oven for 45 minutes at a temperature of 150ºC.
For the filling: Beat the double cream then scrape the fruit from inside the granadillas and mix with the cream. Add a generous drop of Grand Marnier. Take the resulting meringue out of the oven and be careful when removing from the greaseproof paper. Place the strawberries all along the top and carefully roll it up.

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