Method:

1. Grease a swiss roll tin and line with baking paper. Preheat oven to 170C.
2. Beat egg whites until soft peaks form.
3. Add sugar gradually and continue beating until mixture is stiff and glossy and all sugar is dissolved.
4. Gently fold through vanilla, cornflour and vinegar.
5. Spread meringue evenly into prepared tin. Bake for 12-15 minutes.
6. Allow to cool completely before turning out onto sugared baking paper
7. Spread with whipped cream and top with sliced strawberries
8. Roll up from long side and place on serving plate, still covered with the baking paper.
9. Refrigerate for 24 hours
10. Decorate top with strawberries and passionfruit if desired