- 4 egg whites
- 240 g caster sugar
- 6 granadillas
- 1 cup whipped cream
- Icing sugar
Preheat the oven to 180°C.
Beat egg whites until soft peaks form, then add caster sugar and whisk until glossy and smooth.
Spread evenly on a baking tray lined with greaseproof paper and bake for 20 minutes. Remove and carefully roll the meringue as you would a Swiss roll.
Leave to cool before unrolling and removing the paper.
Fold the pulp of granadillas into whipped cream, then spread evenly over the surface of the meringue and roll up again. Dust with icing sugar and serve.