Directions

• Preheat the oven to 160 degrees Celsius
• Line a swiss roll tray (13x10 inches) with parchment paper ensuring that both the base and sides are covered
• Place the egg whites into a large mixing bowl and using an electric hand mixer, beat rapidly until the mixture forms soft peaks.
• Then gradually add in the sugar, whisking thoroughly between each addition until the meringue is glossy and stiff.
• Carefully spread the mixture onto the prepared baking tray. Sprinkle with some pistachios if desired
• Bake in the oven for 20-25 minutes until lightly golden brown. Remove from the oven and allow to cool in the tray.
• In the meantime, prepare the fruits. In a pan, warm the honey until bubbling. Add the clementine segments and kiwi pieces and cook for 2-3 minutes until slightly softened. Add the cubed butter last minute and shake the pan to coat the caramelised fruits. Remove from the heat and set aside to cool.
• In a bowl, beat the cream until lightly whipped. Once the fruits are cooled, spoon in most of the fruits and the strawberry kefir to the cream. Stir to combine.
• Using a large, clean tea towel, cover the meringue and carefully flip onto a work surface.
• Carefully, peel the parchment paper from the meringue. Spread over the yogurt mixture.
• Roll up in one fast action keeping the roulade shape as tight as possible without tearing
• Slice both edges and transfer onto a serving platter. Add extra kefir, caramelised fruits and caramel juices. Sprinkle with pistachios and enjoy.