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Combine the cornflour, vinegar and vanilla. Whisk the egg whites until stiff, then whisk in the sugar a little at a time, adding a little of the cornflour mixture each time. Whisk for a minute or two until the mixture is stiff and like marshmallow. Spoon into a shallow Swiss roll tin (9x13x3/4 inch) lined with non-stick baking paper and spread evenly over the base. Bake for about 45 minutes at 300 degrees F.
Remove from the oven and cover with a clean tea towel for 15 minutes. Melt the chocolate for the filling in a bowl over a pan of hot, not boiling, water and cool to room temperature. Whip the cream with the rum until thick, and then fold in the chocolate. Turn the meringue out onto a sheet of non-stick paper and trim the long edges. When the meringue is cold, spread with the filling almost to the edges and roll up carefully from one short end using the paper to help.
Place on a flat serving plate and chill for at least 1 hour and up to 2 hours before serving. Just before serving sift over the powdered sugar and decorate with holly if liked. |
