(From the Phillippines) Fruit Roulade

Fruit Roulade

Roulade - from French word "roller" meaning to 'role.'  A dish made into a roll.

Preheat oven 150 c / 300 F or with gas; 130 c / @ 270 F
Line 33x 23 cm pan / 13 x 9"  with non-stick parchment paper.

Whip 3 eggs whites till thickened.
Add 3/4 cup sugar...slight
Beat till shiny.
Mix 1 tsp. flour, 1 tsp. vinegar, 1 tsp. vanilla and whisk into whites.
Spoon into pan and level surface so as to not push out air.

Bake 30 minutes or until surface is firm.
Remove from oven and cover with sheet non-stick parchment paper for 10 min.

Dust another sheet parchment paper with sugar, throw away paper on meringue and turn it onto the sugared paper.
Peel off paper.

Scatter cubed up fruit center of meringue and using paper, roll up fruit with seam under it.
Dust with sugar. Serve with Raspberry sauce.

Palawan version - mango, papaya, pineapple, banana
USA - strawberries, raspberries, blueberries, bananas

Raspberry sauce
Whiz 8 oz. slightly frozen raspberries with 2 T. Sugar until sugar is dissolved (sugar is optional)
Spoon over slices of Roulade.

Substitute for Palawan:
Tropical fruit Sauce
Blend 8 oz partially frozen fruit (probably won't need sugar)

Substitutes for parchment paper: wax paper, foil or best - silicone mat.