Preheat the oven to 170C. Grease a 23cm x 33cm swiss roll tin and line with baking paper allowing some overlap.

Place the egg whites in the bowl of an electric mixer and beat until soft peaks start to form.   Add the cornflour and vinegar and then gradually add the sugar, a little at a time, continuing to beat as you do so. Whisk on high speed for about 7 minutes until the meringue is thick, glossy and stiff. Spoon the meringue into the lined tin, using a knife to make sure the surface is level.
Sprinkle over the choped pistachio nuts. Bake in the lower part of the oven for about 15 minutes until the nuts and the meringue are lightly browned. Remove and cool in the tin for 5 minutes. Turn the meringue out onto a sheet of baking paper and peel the baking paper off the base. Allow to cool completely on a wire rack.

To assemble, beat the cream, icing sugar and vanilla until soft peaks form.

Combine the mango, passionfruit pulp and lime juice.  Spread this mixture over the cream, any surplus fruit can be served in a bowl alongside the roulade.
Using the baking paper to assist, roll the meringue up as firmly as you can without the meringue breaking.  Wrap in foil and refrigerate for at least an hour before slicing and serving.  Sprinkle with mint leaves.