Step 1

In a medium heatproof bowl, whisk together eggs and sugar until combined. Place bowl over a saucepan of gently simmering water. Add butter, passionfruit pulp, lemon rind and juice. Whisk over a medium heat for 15 minutes until mixture is thick and coats the back of a spoon. Do not allow it to boil. Strain mixture through a fine sieve into a jug. Return ¼ cup of the strained seeds to curd. Pour into a sterilised jar or container. Refrigerate for at least 3 hours or overnight until set.

Step 2

Preheat the oven to 160°C (140°C fan-forced). Grease a 25cm x 30cm Swiss roll pan; line base with baking paper, extending paper 3cm over long sides.

Step 3

Beat egg whites and cream of tartar in a bowl with an electric mixer until medium to firm peaks form. Add sugar a little at a time, beating until dissolved between additions and firm peaks form. Fold in vanilla, vinegar and cornflour.

Step 4

Spread meringue into prepared pan. Bake for about 20 minutes or until lightly browned and crisp to the touch.

Step 5

Allow meringue to cool for 5-10 minutes. Lay two large overlapping pieces of plastic wrap on the bench, dust with sifted icing sugar, then carefully turn meringue out onto the plastic wrap and remove the baking paper. Cool.

Step 6

Spread 1 cup of the Passionfruit Curd over the meringue, leaving a 5cm border along the long edge furthest from you. Top with the whipped cream. Using the plastic wrap, roll the meringue away from you into a log shape. Transfer to serving platter and refrigerate until ready to serve. Serve topped with toasted coconut and extra fresh passionfruit pulp.