Mango & passion fruit pavlova roulade

Recipe uploaded by

Angela Nilsen

3 ratings

Recipe by Angela Nilsen

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1. Heat oven to 140C/fan 120C/gas 1. Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside. Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick. Whisk in the coffee mix.
2. Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios. Bake for 35-40 mins until it feels crisp.
3. Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.
4. When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over. Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.
5. To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.

Open-freezing

Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then, when you do wrap it, it won't get squashed.

Per serving

378 kcalories, protein 4g, carbohydrate 34g, fat 26 g, saturated fat 15g, fibre 1g, salt 0.21 g

'This was so easy to make and I was thrilled when it rolled perfectly - I was afraid it was going to split. It looked good, tasted yummy and everyone loved it!'

Latest comments and suggestions

• marydrum

  12 December 2007

  marydrum rated and commented on this recipe

  

  Tried this for a Sunday Lunch - I made it and froze it very successfully. Would recommend a well ripened mango to get the proper flavour from the filling. Mine was a little bland. Could add a dash of lime juice to the fruit before adding to the cream to sharpen it slightly.

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• sally

  14 January 2008

  sally rated and commented on this recipe

  

  This is an easy cook ahead recipe to have in your freezer to bring out for a dinner party or just to have with tea or coffee with friends.

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• carole

  24 January 2008

  carole commented on this recipe

  Made this for a dinner party and added some Tia Maria to the whipped cream. Great for grown ups!!!

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• janet

  25 January 2008

  janet commented on this recipe

  I made this for Australia day celebrations as a Brit living here and it was given the 'thumbs up'. A lovely variation of the traditional pavlova.

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• gingergarlic

  29 June 2008

  gingergarlic rated and commented on this recipe

  

  A great dinner party pud.I served it with a mango coulis.

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Ingredients

• 2 tsp cornflour
• 2 tsp instant coffee
• 2 tsp white wine vinegar or cider vinegar
• 5 egg whites
• 200g golden caster sugar
• small handful of pistachios , sliced lengthways

For the filling

• 1 small mango
• 250g carton mascarpone
• 148ml carton double cream
• 1 passion fruit

To serve

• icing sugar , for sifting

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 35 mins

Cook 35 mins

Ingredients

• 2 tsp cornflour
• 2 tsp instant coffee
• 2 tsp white wine vinegar or cider vinegar
• 5 egg whites
• 200g golden caster sugar
• small handful of pistachios , sliced lengthways

For the filling

• 1 small mango
• 250g carton mascarpone
• 148ml carton double cream
• 1 passion fruit

To serve

• icing sugar , for sifting

Per serving

378 kcalories, protein 4g, carbohydrate 34g, fat 26 g, saturated fat 15g, fibre 1g, salt 0.21 g

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