Tropical Pavlova Roll

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a 30 cm oven tray and line with a piece of baking paper . Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add the sugar, beating until dissolved between additions. Fold in 1 tspn vanilla, the vinegar substitute and cornflour.Spread the mixture evenly onto the prepared tray then sprinkle with the coconut. Bake on the lower shelf of a moderately slow oven for about 20 minutes or until the meringue is browned lightly.Cover a wire rack with a clean tea towel dusted with icing sugar. Invert the meringue onto the tea towel, then remove the baking paper. Allow to cool, coconut-side down.Combine the marscapone, yoghurt and 1 tspn vanilla and spread evenly over the meringue.  Top with the banana slices and half the mango slices.Roll the meringue firmly from the long side, using the tea towel to guide the meringue as it rolls. Sprinkle with more icing sugar.Top with the remaining mango slices.