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Mango & Passion Fruit Meringue Roulade Recipe

Mango & Passion Fruit Meringue Roulade Recipe

Photos of Mango & Passion Fruit Meringue Roulade Recipe

How To Make Mango & Passion Fruit Meringue Roulade

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Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 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


  1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

  2. In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.

  3. Gently fold in the vanilla extract and cornstarch until well combined.

  4. Spoon the meringue mixture onto the prepared baking tray and spread it out into a rectangle shape.

  5. Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden and crisp on the outside.

  6. While the meringue is baking, whip the double cream until soft peaks form.

  7. Once the meringue has cooled slightly, carefully transfer it onto a clean sheet of parchment paper.

  8. Spread the whipped cream evenly over the meringue, leaving a small border around the edges.

  9. Sprinkle the diced mango evenly over the whipped cream.

  10. Drizzle the passion fruit pulp over the mango.

  11. Starting from one short end, gently roll the meringue into a log shape, using the parchment paper to help you.

  12. Transfer the rolled meringue onto a serving platter and refrigerate for at least 30 minutes before serving.

  13. Slice and serve the mango and passion fruit meringue roulade chilled.


  • Calories : 281kcal
  • Total Fat : 15g
  • Saturated Fat : 9g
  • Cholesterol : 168mg
  • Sodium : 68mg
  • Total Carbohydrates : 32g
  • Dietary Fiber : 3g
  • Sugar : 26g
  • Protein : 5g
Want to share your experience making this Mango & Passion Fruit Meringue Roulade or discuss tips and tricks? Join the conversation in the Baking and Desserts forum!

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