Pavlova roll with nuts

Ingredients:

• 1 tbsp unsalted butter, for parchment
• 0.5 tsp distilled white vinegar
• 0.5 tsp cornstarch
• 0.5 tsp vanilla extract
• 6 egg whites
• 1/4 cup sugar + 1 tbsp, divided in half
• 1/4 cup sweet coconut flakes
• 1/4 cup chopped walnuts
• 1/4 cup chopped almonds
• 1/4 tbsp. chopped pecans
• 2 cups strawberries, hulled and finely chopped
• 1 can (280g) canned pineapple chunks, drained thoroughly
• 0.5 cups heavy cream
• Special equipment: hand mixer or stand mixer

Preparation:

1. Preheat oven to 160°C. Grease a baking sheet with oil and line it with greased parchment paper. Set aside.
2. Combine the vinegar, cornstarch, and vanilla in a small bowl and set aside. In a stand mixer, beat the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup sugar. Continue beating until stiff peaks form. Gradually fold the vinegar mixture into the meringue.
3. Spread the meringue evenly on the prepared baking sheet. Sprinkle evenly with coconut, walnuts, almonds, and pecans. Bake until the coconut begins to brown and the whites are shiny and springy, about 10–12 minutes. Let cool completely.
4. Meanwhile, combine the strawberries and pineapple in a bowl and set aside. In a clean bowl, beat the heavy cream with the remaining 1 tablespoon of sugar until stiff peaks form and set aside.
5. Remove the meringue from the baking sheet. Carefully invert it onto a parchment-lined surface, nut-side down. Top the meringue with whipped cream and evenly distribute the strawberries and pineapple, leaving a 2.5 cm (1 inch) border around the edges. Leave a little extra space on one of the short sides to seal the roll.
6. Starting from the short side with more fruit, slowly roll the meringue into a log, trying to make it as tightly as possible. Trim any uneven ends with a serrated knife. Slice the log into 5 cm thick slices and arrange on serving plates.