• Preheat oven to 325°F degrees.
  • Butter a baking sheet and line it with buttered parchment paper.
  • Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
  • In a stand mixer, whisk the egg whites until soft peaks form and gradually add the ¼ cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue.
  • Spread the meringue evenly onto a 9×13″ (23×30.5cm) pan. Sprinkle the coconut and pecans over the meringue. Bake 10 to 12 minutes. Cool completely.
  • In a separate bowl, whisk the heavy cream and 1 tsp sugar to stiff peaks.
  • Use a knife to release the edges and remove the meringue from the baking sheet. Turn the meringue over onto a parchment lined surface, nut side down. Spread the nutella (gently preheat in microwave so it spreadble) over the meringue and then spread the whipped cream over the nutella layer.
  • Sprinkle with chopped strawberries (raspberries), leaving a little room at one of the short ends to help seal the roll. Starting with the short end with more fruit, roll the meringue into a log, keeping the roll as tight as possible.
  • To serve, cut into slices with serrated knife.

*Maple syrup, agave or stevia can be substituted.

This is such a popular recipe with our family I usually double the recipe!

Recipe adapted from Jessica Phillips — Raleigh, NC