Whisk the egg whites until stiff and fluffy.
Slowly add the sugar, still whisking the mixture, until smooth and glossy and stiff. peaks have formed.
Spread on a small baking tray and put in the oven for 15 minutes.
Cut mango into small slices.
Cut passion fruit in half and spoon out the fruit, not getting any pith.
Take meringue out the oven and leave to cool for 10 minutes.
While cooling whip the double cream until stiff but don't whisk too much.
Once meringue is cooled, spread the cream over the meringue and then scatter the mango and passion fruit on top.
Finally roll the meringue from the shortest side until fully rolled. Make sure you roll it tightly so none of the cream or fruit comes out or it comes unrolled.
Serve on a plate and top with the physalis.
1 passion fruit
2 egg whites
80g caster sugar