4 egg whites
225g (approx 1-1/8 cups) caster sugar
1 tsp cornflour
Filling:
4 nectarines, sliced
2 peaches, peeled & sliced
2 Tbs caster sugar
1/4 cup dessert wine
375ml cream, whipped
125g fresh fruit yoghurt
Preheat oven to 180 degC fan bake. Line a swiss roll tin with baking paper. Whisk egg whites until firm peaks form. Gradually add sugar & cornflour while still whisking. Place in roll pan & bake 10-15 mins until risen & golden.
Place the sliced fruit in a bowl with 2 Tbs sugar & dessert wine.
Combine the whipped cream & yoghurt. Drain fruit. Turn the meringue out onto a clean tea towel. Cool. When cool, spread the yoghurt cream over the meringue followed by the fruit. Roll up from the short end of the meringue. Serve with additional sliced fruit.