Instructions: Prepare a 25cm X 30cm Swiss roll tin by greasing, lining with greaseproof paper, greasing and dusting with cornflour. Shake tin to remove excess cornflour.

Meringue:
Beat egg whites in a small bowl with electric mixer until soft peaks form, gradually add sugar, beat until sugar is dissolved.

Spread mixture evenly into spring roll tin. Sprinkle meringue evenly with coconut and extra sugar.

Bake in a moderate oven for 10 minutes or until meringue is firm to touch.

Remove from oven, turn onto a sheet of greaseproof paper and carefully peel off paper. Cool to room temperature.

Spread meringue with filling, roll up carefully and serve sliced.

Filling:
Beat cream with combined coffee, Kahlua and vanilla until firm peaks form.

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