Passion Fruit Roulade

A treat, make up to 2 hours before you need to eat it, or place it in the freezer with the filling, remove from the freezer 1 hour before you need it and enjoy it semi freddo!

INGREDIENTS FOR THE MERINGUE

Flavourless oil for brushing

4 large egg whites

180g caster sugar

1 tsp vanilla extract

1 tsp white vinegar

2 tsp cornflour, sifted

50g dessicated coconut, toasted and cooled

 

FOR THE FILLING

150ml double cream

150g mascarpone, beaten

6 passion fruits

½ small pack mint, leaves picked and shredded

Icing sugar to dust

 

METHOD

    1. To make the meringue, heat the oven to 200C/180C fan/gas 6. Line a 23cm x 33cm baking tray with baking parchment and lightly oil.
    1. Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time and continue whisking until the mixture looks thick and glossy, then fold in the remaining ingredients. Spread the mixture evenly onto the parchment. Bake for 10 minutes, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 minutes.
    1. Meanwhile dust another sheet of baking parchment with icing sugar. Once the meringue is cooked, remove from the oven and leave in the tin for 2 minutes to cool. Turn it onto the dusted icing sugar and allow to cool for a further 5 minutes. Then gently peel off the bottom sheet of parchment and roll up the meringue from the long side.
    1. To make the filling, whip the cream and icing sugar, fold in the mascarpone and passion fruit pulp.
    1. Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment paper to help you. Chill and serve in slices with a dusting of icing sugar.

 

 
     


© Ruth Pretty 2011