Meringue
125ml egg whites
180g castor sugar
1 teaspoon vanilla essence
1 teaspoon white vinegar
1 teaspoon corn flour
cooking oil for greasing
icing sugar for dusting
Apricots
100g white sugar
100ml water
1 tablespoon allspice
1 tablespoon brown sugar
200g apricots
Daiquiri
90ml white rum
20ml limejuice
150g apricots for blending
Garnish
30g fresh blueberries
mint leaves
For the Meringue:
Pre-heat oven to 160C. Lightly grease a baking sheet with some cooking oil. Beat the egg whites to stiff peaks and slowly add the sugar (until thick and glossy). Fold in the vanilla, vinegar and corn flour. Pour the meringue into a prepared tray. Place tray in the oven and bake for 20 minutes. Remove from the oven and leave to cool for 10 minutes. Dust a piece of greaseproof paper with icing sugar. Turn out the meringue onto the dusted greaseproof paper.
For the Apricots:
Dissolve the white sugar in water in a pot and bring to a boil to from sugar water. Mix the brown sugar and allspice in a pan and cook over low heat for 10 minutes. Add 200g of apricots to the pan and cook for another 15 minutes. Pour the sugar water over the apricots and cook for a further 10 minutes. Leave to cool.
For the Daiquiri:
Blend white rum, limejuice, and 150 g of apricots together for 3 minutes. Strain through a fine mesh strainer. Remove the apricot and set aside.
For the Meringue Roll:
Place the longest edge of the meringue in front of you. Spoon half the apricots over the meringue. Roll the meringue to form a cylinder pulling the paper away as you roll.
To Assemble:
Slice the meringue roll into 4 pieces and place on 4 large plates. Spoon the apricots on top of the meringue roll. Pour over 50 ml of the daiquiri sauce on each roll. Sprinkle the blueberries and garnish with mint leaves.