Serves 4
3 egg whites
3/4 cup sugar
1 Tbsp shredded coconut
1 cup Barker’s Cherry Patisserie Filling
Line a sponge roll tin with baking paper.
Beat egg whites stiff and slowly add sugar. Beat for 5 minutes.
Spread on prepared tin and sprinkle with coconut.
Bake at 135°C for 25 minutes.
Remove from the oven and leave to set for 5 minutes.
Turn out onto a tea towel.
Spread with Barker’s Cherry Patisserie Filling and roll.
Chill.
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