Mango & passion fruit pavlova roulade

Mango & passion fruit pavlova roulade

A slightly wicked dessert packed full of fruit and cream - best served half-frozen

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 - 35 mins

Cook time

Cook 35 mins

Plus 30 mins cooling and freezing time
Freezable

Method

  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.
Try

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, sugar 26g, salt 0.21 g

Recipe from Good Food magazine, November 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo marydrum

    12 December 2007

    marydrum rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sally

    14 January 2008

    sally rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gingergarlic

    29 June 2008

    gingergarlic rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo local_laydee

    09 March 2009

    local_laydee commented on this recipe

    I made the traditional pavlova meringue (no coffee or pistachios) and just covered it in whipped double cream and sliced strawberries before rolling it. But when I whipped the double cream I added the grated zest of an orange, served with vanilla ice cream it made a lovely refreshing dessert!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tango154

    26 July 2009

    Tango154 rated and commented on this recipe

    1 stars

    I tried this out the other day and I used pineapple pieces instead of passion fruit as I didn't have any in the house and for some reason there was a very off taste when I tasted the roulade. I had tasted all the ingredients before I had cooked the roulade and I had tasted the filling also and everything was fresh and tasted lovely,but for some reason there was still an off taste. Still confused as to what I did wrong! :(

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jayneabr

    04 February 2012

    jayneabr rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 - 35 mins

Cook time

Cook 35 mins

Plus 30 mins cooling and freezing time
Freezable

Creamy yet light

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close