Mango & Passion Fruit Meringue Roulade
User Reviews
4.9
Mango & Passion Fruit Meringue Roulade
Description
The Mango & Passion Fruit Meringue Roulade combines a crisp, glossy meringue shell with a creamy custard made from mango purée, vanilla, and egg yolks thickened with cornflour and flour. The meringue is baked until it just turns golden, then carefully cooled and rolled with the custard filling. Fresh mango and passion fruit pulp garnish add bursts of fresh fruit flavor that complement the sweet and tart custard inside. The dessert's texture contrasts between the crunchy exterior and smooth filling provide an appealing mouthfeel.
The roulade serves as a vibrant dessert option during warm-weather meals or festive gatherings, offering a tropical twist to traditional meringue-based sweets. It can be sliced and plated elegantly to highlight its colorful layers and fresh fruit topping.
When preparing, ensure careful folding of the meringue to maintain its volume and avoid cracking during rolling. Cooling the meringue completely before adding the custard prevents melting. Vanilla bean in the custard adds depth beyond vanilla extract alone.
Ingredients
Meringue:
- canola oil spray
- 6 egg white
- 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 egg 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
User Reviews
Overall Rating
4.9
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