Mango & Passion Fruit Meringue Roulade
User Reviews
4.9
153 reviews
Excellent
Mango & Passion Fruit Meringue Roulade
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This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the result will always be a winner.
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Ingredients
Meringue:
- Canola oil spray
- 6 egg whites
- 125 grams caster sugar plus 1 tbsp extra for dusting
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract natural
Custard:
- 200 milliliters mango puree
- 30 grams caster sugar
- 1/2 vanilla bean split lenghtways
- 1/2 tablespoon cornflour
- 1/2 tablespoon flour
- 2 eggs free-range
- 150 milliliters pouring cream
Garnish:
- 1 Mango
- 4 passion fruit pulp only
Instructions
Meringue
- Preheat the oven to 160°C (320 F).
- Line a 30cm (12 inch) square baking tray with a baking paper. Spray with canola oil.
- Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks.
- At low speed, gradually add the sugar, cornflour and vanilla.
- Mix on high speed until the meringue is thick and glossy.
- Spread the meringue evenly over the baking paper, taking it right to the edge.
- Bake for 15 minutes, or until a slight golden colour. Don’t open the oven door while cooking!
- Sprinkle the extra sugar over a fresh sheet of paper on a flat surface.
- Turn out the cooked meringue onto the sugardusted paper.
- Gently peel the backing paper away and cool at room temperature.
Custard:
- Place the mango purée, sugar and vanilla bean in a saucepan and bring to a gentle simmer.
- Mix the cornflour, flour and egg yolks together then add a ladle of hot mango juice to the mixture.
- Mix well and add back to the pan of hot mango juice, mix well again and cook over medium heat until the liquid starts bubbling.
- Once the custard is thick, remove from the heat and transfer to a bowl.
- Discard the vanilla bean, cover and chill for 30 minutes.
Assembly and Serving
- When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten.
- Spread the custard evenly over the meringue with a spatula.
- Gently roll the meringue up to create a loose roulade.
- Set on a platter and chill until ready to serve.
- Just before serving, garnish the roulade with the mango and passion fruit pulp.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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