Sunday, 22 September 2013

Passionfruit & mango meringue roulade

A tropical pavlova all rolled up!!!!!!!

  • 5 large egg whites
  • 150g castor sugar
  • 2 tsp cornflour
  • 25g icing sugar, to dust
  • 400ml double cream
  • 175g mango, chopped
  • 3-4 passion fruits, seed scooped out
  • 10g desiccated coconut, to garnish

Preheat oven to 150C/130C for fan oven. Line a 30cm x 20cm swiss roll tin with greaseproof paper.

Using an electric whisk, whisk the egg whites to stiff peaks, then gradually whisk in the castor sugar until the mixture is stiff and glossy. Whisk the cornflour in.

Spread out the meringue evenly in the prepared swiss roll tin and then transfer to the oven to bake for 1 hour. leave to cool completely in the tin.

Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flipback over.

Using the electric whisk, whip the cream to soft peaks then spread over the meringue, leaving 1cm border round the edge. Scatter over the mango and passion fruit then spoon over the passion fruit pulp.

With one of the short ends of the meringue closest to you use the greaseproof paper carefully roll up into a roulade. Dust with icing sugar  and scatter with the desiccated coconut to serve.

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