Mango & passion fruit pavlova roulade

Mango & passion fruit pavlova roulade

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(5 ratings)


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Cooking time

Prep: 30 mins - 35 mins Cook: 35 mins Plus 30 mins cooling and freezing time

Skill level

Moderately easy


Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, November 2005

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tango154's picture
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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! :(

local_laydee's picture

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!

soph1eg's picture
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A great dinner party pud.I served it with a mango coulis.

gervais's picture

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.

caribi44's picture

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

sally2's picture
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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.

marydrum's picture
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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.