Mango and Passionfruit Meringue Roulade

 

Photography by: ABC Books/William Meppem

 
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  • Prep:
    60 min
  • Cook:
    25 min

Wine:

Dietary:

Serves: 

8

Season:

Ingredients

    Meringue

    • canola oil spray
    • 6 egg white free range
    • 1 cup caster sugar plu 1 tbsp extra for dusting
    • 1 teaspoon cornflour
    • 1 teaspoon natural vanilla extract

    Custard

    • 200 millilitres mango purée
    • 1/4 cup caster sugar
    • 1/2 vanilla bean split lengthways
    • 1/2 tablespoon cornflour
    • 1/2 tablespoon flour
    • 2 egg free range
    • 150 millilitres pouring cream whipped

    Garnish

    • 1 mango diced
    • 4 passionfruit pulp only

    This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the result will always be a winner.

    December 8, 2011, By Serge Dansereau

    Method

    Meringue
    1. Preheat the oven to 160°C.
    2. Line a 30 cm 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 passionfruit pulp.

    Mango and Passionfruit Meringue Roulade / , , / Serge Dansereau 2264