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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.
4.91 from 51 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 8 servings

Ingredients
 
 

Meringue:

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

Custard:

  • 200 milliliters mango purée
  • 30 grams 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 (12 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
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