Serves 8 – 10

Ingredients:

150gm Rosella Jam (see note)

4 egg whites

150gm castor sugar

1 tsp cornflour

1 tsp white vinegar

300ml cream, whipped

¼ cup native mint (or regular mint)

icing sugar for dusting

Method:

Preheat oven to 160°C.

Line a 23 x 32cm baking tray with baking paper.

Beat the egg whites using the whisk attachment of an electric mixer until they form soft peaks.

Slowly add the sugar and beat for 5 minutes or until the sugar has dissolved.

Gently fold in the vinegar and cornflour and spread the meringue in an even layer on the lined tray.

Bake for 20 minutes at 160°C.

Lay out a clean tea towel and cover with a piece of baking paper.

Sprinkle evenly with icing sugar and turn the meringue out onto the baking paper.

Peel away the lining paper and replace with a new piece of baking paper, then roll up tightly in the tea towel, starting from the short side. Allow to completely cool then unroll and remove top sheet of baking paper.

Spread evenly with the whipped cream and generously spoon on the rosella jam.

Sprinkle with half of the mint leaves and roll tightly into a log, using the bottom sheet of baking paper as an aid. (like using a sushi mat)

Gently transfer to a serving platter and dust generously with icing sugar.

Serve each slice sprinkled with the remaining mint.

Note:

Rosella jam is readily available pre-made, but if you’d like to make your own:

You’ll need about 1kg of fruit and 500gm castor sugar.

Remove the outer calyx’s (the red bit) from the rosellas, reserving the inner green pods.

Place the pods in a small saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 30 minutes. Strain and discard the pods, keeping the liquid (it contains the pectin to help your jam set)

Place the rosella calyx’s into a medium saucepan and add the pod liquid. (it doesn’t need to cover the fruit, it will cook down very quickly)

Simmer over a low heat until the fruit breaks down in the liquid, then measure the amount of pulp you have, and add the same amount of sugar by volume.

Simmer over a low heat until the jam becomes very thick, stirring occasionally.

(When I think mine is ready, I like to put a little bit on a saucer and put it in the fridge to check that it sets firmly enough.)

Pour the jam carefully into heat-proof sterilised jars.