Make syrup In small saucepan, bring passionfruit pulp, sugar, lime zest, lime juice and water to boil over medium-high heat. Boil for about 8 mins until syrupy. Remove from heat, transfer to small bowl and cool slightly. Refrigerate until cold.

Preheat oven to 180°C (160°C fan).

Make meringue Rub lemon around inside of mixer bowl and over whisk attachment – this helps to stabilise the eggwhites and add volume. Whisk eggwhites until foamy. Add sugar gradually until meringue is thick and glossy. Add vanilla with remainder of sugar.
Line tray with baking paper. Spoon meringue onto tray and spread out to even thickness.

Bake for 20 mins. Switch off oven and leave meringue inside to cool for 30 mins. Remove from oven and let cool completely on tray.

Place sheet of baking paper on top of cooled meringue and invert so underside is on top.

Make filling Whip cream and vanilla in electric mixer to firm peaks.

Cover surface of meringue with banana slices then cover with whipped cream.

Lift meringue over on itself (lengthways) to form a long roll, pulling off baking paper as you go. Place onto serving platter seam side down. Discard paper.

Serve Pour over passionfruit syrup and top with strawberries.

Tip To make slicing the roulade easier, place it in the fridge to chill before topping it with the strawberries and passionfruit syrup. This will make the meringue firm up.A feast for the eyes and a treat for the tastebuds, this delicious dessert gives the traditional pavlova a run for its money.