Strawberry and Coconut Roulade

• 4 egg whites
• 3/4 tablespoons caster sugar
• 1/2 teaspoons shredded coconut
• 250g tub PHILADELPHIA Spreadable Cream Cheese
• 2 tablespoons caster sugar, extra
• 2 teaspoons coconut essence
• 250g punnet strawberries, hulled and diced
• strawberries, extra, to serve

1. Beat the egg whites in a large bowl with electric mixer until stiff peaks form.
2. Add the sugar, 1 tablespoon at a time, and beat until mixture is thick and sugar is dissolved.
3. Spoon into the lined 25 x 30cm Swiss Roll pan, and sprinkle with coconut.
4. Bake at 180C for 12-15 minutes or until firm to touch.
5. Cool in the pan, then turn the meringue out onto a clean tea-towel.
6. Carefully remove the baking paper.
7. Combine the Philly*, sugar and essence in a small bowl, then spread over the meringue base.
8. Top with diced strawberry.
9. Roll up from the short end, as for a Swiss roll, to enclose filling.
10. Refrigerate to firm.
11. Serve thickly sliced with extra strawberries.

egg whites, caster sugar, shredded coconut, cream cheese, caster sugar, coconut essence, punnet strawberries, strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-coconut-roulade-103907.aspx (may not work)