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Mango & Passion Fruit Meringue Roulade
4.9 from 153 votes

Mango & Passion Fruit Meringue Roulade

The Mango & Passion Fruit Meringue Roulade features a light meringue base baked to a delicate golden crisp, filled with creamy mango custard infused with vanilla, and topped with fresh mango slices and passion fruit pulp. This dessert balances airy texture from the meringue with the smooth, fruity custard, offering a bright tropical flavor profile. It's a refreshing treat that works well for special occasions or light dessert servings.

Prep Time
5 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Course: Dessert
Cuisine: French

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
    Cup of Yum
  1. Preheat the oven to 160°C (320 F).
  2. Line a 30cm (12 inch) square baking tray with a baking paper. Spray with canola oil.
  3. Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks.
  4. At low speed, gradually add the sugar, cornflour and vanilla.
  5. Mix on high speed until the meringue is thick and glossy.
  6. Spread the meringue evenly over the baking paper, taking it right to the edge.
  7. Bake for 15 minutes, or until a slight golden colour. Don’t open the oven door while cooking!
  8. Sprinkle the extra sugar over a fresh sheet of paper on a flat surface.
  9. Turn out the cooked meringue onto the sugardusted paper.
  10. Gently peel the backing paper away and cool at room temperature.
Custard:
  1. Place the mango purée, sugar and vanilla bean in a saucepan and bring to a gentle simmer.
  2. Mix the cornflour, flour and egg yolks together then add a ladle of hot mango juice to the mixture.
  3. 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.
  4. Once the custard is thick, remove from the heat and transfer to a bowl.
  5. Discard the vanilla bean, cover and chill for 30 minutes.
Assembly and Serving
  1. When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten.
  2. Spread the custard evenly over the meringue with a spatula.
  3. Gently roll the meringue up to create a loose roulade.
  4. Set on a platter and chill until ready to serve.
  5. Just before serving, garnish the roulade with the mango and passion fruit pulp.

Notes