This dreamy dessert is crisp on the outside with a beautifully soft and light marshmallow centered meringue, entwined with strawberries and mascarpone.
1Insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Spray a 14½-inch x 9½-inch x 1-inch jelly roll pan with cooking spray, line with parchment paper allowing the paper to extend 1-inch above the edges.
3Place the egg whites in the bowl of a stand mixer and whisk on high speed until they begin to foam. Gradually add the sugar, whisking constantly for 5 minutes, or until the sugar has dissolved and the meringue is thick and glossy.
4Gently fold in the vinegar and cornstarch then the coconut. The vinegar and cornstarch stabilize the meringue and produce a marshmallow center.
5Spread the meringue into the pan and level the surface.
6Once preheated, place the pan in the oven and cook for 30 minutes.
7The surface of the meringue should be dry and crisp. If not, cook it a little longer.
8Stand in the pan for 20 minutes, or until cooled to room temperature. Meanwhile, continue to the next step.
9Whisk the mascarpone, cream, vanilla, sugar, and lemon zest until just thickened. Do not overwhip as it can easily split. Refrigerate until required.
10Turn the meringue out onto a sheet of parchment paper. Gently peel away the lining paper. Spread three-quarters of the mascarpone cream over the meringue leaving a 1½-inch border at each long edge. Top with 5½ oz of the strawberries.
11Use the paper as a guide, start rolling from one long edge.
12Top with the remaining cream and strawberries. Garnish with coconut and lemon zest.