Mango passion fruit roulade

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1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
2. Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Making raspberry sauce

For a quick and delcious raspberry sauce, whizz 225g/8oz thawed frozen raspberries with 2tbsp icing sugar in a blender, then press through a sieve.

223 kcalories, protein 5g, carbohydrate 45g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.17 g

Latest comments and suggestions

• GFRECIPES

  09 November 2007

  GFRECIPES rated and commented on this recipe

  

  Delicious and impressive low-fat pudding which no-one realises is low-fat! Could use any fruit, particularly raspberries.

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• debra

  04 January 2008

  debra commented on this recipe

  -malt vinegar is NOT gluten-free :( haven't tried the recipe--but don't mislead people--could be uncomfortable for those who are new to the GF diet!

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• Tilly

  06 June 2008

  Tilly rated and commented on this recipe

  

  I've made this and it's FAB! changed the filling to berries e.g. strawberries, raspberries and blueberries..yummy.

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• Laurieann

  15 November 2008

  Laurieann commented on this recipe

  My son is on a gluten free diet so I am always looking for new recipes. I came upon this one and when I read the ingredients I realized that the malt vinegar is not gluten free. I will substitute it with apple cider vinegar which is gluten free! Please be aware of hidden gluten, it can be very serious to those who are very sensitive!

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• ELIZABETH

  29 December 2008

  ELIZABETH commented on this recipe

  this was much easier to make than i thought but i couldn't get passion fruit so used raspberries instead. I rolled this up with the yogurt to quickly and when i went to serve it the yogurt had gone a bit watery but it was ok. I would make it again as it looks very pretty and tastes great.

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• evelyn-r

  31 December 2008

  evelyn-r commented on this recipe

  I have made this twice and find it much easier than it sounds. It tastes heavenly, looks good AND is low fat! What more could you ask? It does go runny if you keep it too long, but there's not much chance of that. The only down side is that it's far too sweet for a diabetic. A method I've used on other meringues to minimise this problem is to substitute half of the sugar with an artificial sweetner - but do this by volume, not weight! (ie measure how many spoonfuls half the sugar takes, and use the same number of spoonfuls of sweetner - you'll find it weighs a lot less but it's equally sweet.)

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• evelyn-r

  31 December 2008

  evelyn-r rated this recipe

  

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• hstanton

  14 January 2009

  hstanton rated and commented on this recipe

  

  VERY MISLEADING!! High in sugar yet giving the impression it is healthy? Given the choice, high fat is preferable to high sugar. It is also healthier.

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• Jessica Smith

  25 February 2009

  Jessica Smith rated this recipe

  

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• yanti

  26 May 2009

  yanti rated and commented on this recipe

  

  Looks good and delicious, hope I can make it

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• jules t

  11 September 2009

  jules t rated and commented on this recipe

  

  Have made this lots of times and it's always gone down very well, often mix half 0% greek yogurt with equal amounts of half fat creme fraiche to give a slightly more creamy filling and have also included raspberries which give it a great appearance

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Ingredients

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1 tsp malt vinegar
• 1 tsp vanilla extract
• icing sugar , to dust
• 200g fat-free Greek yogurt
• 1 large ripe mango , peeled, stoned and diced
• 4 passion fruits , pulp only
• icing sugar (optional) and a few physalis, to decorate
• raspberry sauce , to serve (see 'Try' below)

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Difficulty and servings

Serves 6

Preparation and cooking times

Gluten-free, Low-fat

Ingredients

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1 tsp malt vinegar
• 1 tsp vanilla extract
• icing sugar , to dust
• 200g fat-free Greek yogurt
• 1 large ripe mango , peeled, stoned and diced
• 4 passion fruits , pulp only
• icing sugar (optional) and a few physalis, to decorate
• raspberry sauce , to serve (see 'Try' below)

223 kcalories, protein 5g, carbohydrate 45g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.17 g

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