(10 servings approx.)
FOR THE FILLING:
First, prepare the meringue; beat the egg withes until stiff peaks form, and once firm enough, add half of the granulated sugar and beat until dissolving the crystals. Then add the other half of granulated sugar and continue beating until dissolving the sugar crystals completely. Add powdered sugar along with grated coconut and spread the meringue over a Silpat, silicone sheet or parchment paper, forming a thick rectangle.
Bake for 45 minutes in a preheated oven at 250°F or until a crust is formed on the surface.
Once out of the oven, sprinkle powdered sugar, turn it over on parchment paper, roll and allow to cool while rolled.
Once it cools down, beat the cream to Chantilly consistency and then add powdered sugar.
Rinse and thinly slice the strawberries.
Spread the meringue, cover with cream and then add the strawberries, then roll up again.
Put in a plate and decorate with more whipped cream, strawberries and powdered sugar. Serve while cold.
**In case you prefer a fluffier meringue, add 1 tablespoon of cornstarch while beating.