How To Make Mango & Passion Fruit Meringue Roulade
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Serves:
Ingredients
- 4 large eggs
- 150g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 200ml double cream
- 2 ripe mangoes, peeled and diced
- 4 passion fruits, pulp removed
Instructions
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Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
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In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.
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Gently fold in the vanilla extract and cornstarch until well combined.
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Spoon the meringue mixture onto the prepared baking tray and spread it out into a rectangle shape.
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Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden and crisp on the outside.
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While the meringue is baking, whip the double cream until soft peaks form.
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Once the meringue has cooled slightly, carefully transfer it onto a clean sheet of parchment paper.
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Spread the whipped cream evenly over the meringue, leaving a small border around the edges.
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Sprinkle the diced mango evenly over the whipped cream.
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Drizzle the passion fruit pulp over the mango.
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Starting from one short end, gently roll the meringue into a log shape, using the parchment paper to help you.
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Transfer the rolled meringue onto a serving platter and refrigerate for at least 30 minutes before serving.
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Slice and serve the mango and passion fruit meringue roulade chilled.
Nutrition
- Calories : 281kcal
- Total Fat : 15g
- Saturated Fat : 9g
- Cholesterol : 168mg
- Sodium : 68mg
- Total Carbohydrates : 32g
- Dietary Fiber : 3g
- Sugar : 26g
- Protein : 5g
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