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  • Mango & Passion Fruit Meringue Roulade

Mango & Passion Fruit Meringue Roulade

Posted on Mar 3rd, 2023
by Serge Dansereau
Categories:
  • Dessert
Mango & Passion Fruit Meringue Roulade

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

Enjoy this amazing mango and passionfruit meringue roulade recipe!

Mango & Passion Fruit Meringue Roulade

Mango & Passion Fruit Meringue Roulade

Serge Dansereau
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.
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine French
Servings 8 servings

Ingredients
  

MERINGUE

  • canola oil spray
  • 6 egg whites
  • 1 cup caster sugar plus 1 tbsp extra for dusting
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla extract natural

CUSTARD

  • 200 milliliters mango purée
  • 1/4 cup caster sugar
  • 1/2 vanilla bean split lenghtways
  • 1/2 tablespoon cornflour
  • 1/2 tablespoon flour
  • 2 eggs free-range
  • 150 milliliters pouring cream

GARNISH

  • 1 mango
  • 4 passion fruit pulp only

Instructions
 

Meringue

  • Preheat the oven to 160°C (320 F)
  • Line a 30cm (11.8 inch) square baking tray with a baking paper. Spray with canola oil.
  • Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks.
  • At low speed, gradually add the sugar, cornflour and vanilla.
  • Mix on high speed until the meringue is thick and glossy.
  • Spread the meringue evenly over the baking paper, taking it right to the edge.
  • Bake for 15 minutes, or until a slight golden colour. Don’t open the oven door while cooking!
  • Sprinkle the extra sugar over a fresh sheet of paper on a flat surface.
  • Turn out the cooked meringue onto the sugardusted paper.
  • Gently peel the backing paper away and cool at room temperature.

Custard

  • Place the mango purée, sugar and vanilla bean in a saucepan and bring to a gentle simmer.
  • Mix the cornflour, flour and egg yolks together then add a ladle of hot mango juice to the mixture.
  • 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.
  • Once the custard is thick, remove from the heat and transfer to a bowl.
  • Discard the vanilla bean, cover and chill for 30 minutes.

Assembly and Serving

  • When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten.
  • Spread the custard evenly over the meringue with a spatula.
  • Gently roll the meringue up to create a loose roulade.
  • Set on a platter and chill until ready to serve.
  • Just before serving, garnish the roulade with the mango and passion fruit pulp.

Notes

MANGO AND PASSION FRUIT MERINGUE ROULADE
Tried this recipe?Let us know how it was!

Serge Dansereau

An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression. Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976. In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotellier. The Regent, Sydney was consistently voted in the top 10 hotels in the world. He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend. Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his influence on new and emerging varieties of fresh and handmade produce became legendary. Under his guidance, a new and exciting variety of produce soon surfaced - wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables. In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s. In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism” His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef. An imposing white building, with an exterior reflecting Moorish architectural influences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk. And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place. Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking. In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia. In February 2003 Serge became the sole owner of The Bathers’ Pavilion.

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