6 free-range egg whites
1 tsp cream of tartar
275g caster sugar
2 tsp natural vanilla extract
2 tbsp rice flour
1 lime, juiced
300ml thickened cream
1½ cups icing sugar
2 tsp vanilla bean paste
2 mangoes, finely sliced
2 tsp pink peppercorns, crumbled
Preheat oven to 160°C. Combine the egg whites and cream of tartar in the bowl of an electric mixer and beat with the whisk attachment until soft peaks form. Begin adding 250g of the caster sugar, 2 Tbsp at a time, beating until thick and glossy.
Beat in the vanilla extract and rice flour, then fold in the lime juice. Spread on a lined oven tray to make a rectangle 35cm long. Bake for 15 minutes, until lightly golden.
Sprinkle the remaining caster sugar on a sheet of baking paper and invert the meringue onto it, then remove the top paper. Cool for 5 minutes.
Whisk the mascarpone, cream, icing sugar and vanilla paste in an electric mixer to stiff peaks. Spread three-quarters onto the meringue, then top with three-quarters of the mango and pepper. Roll up gently, then top with the remaining cream, mango and pepper.