Mango passion fruit roulade

Mango passion fruit roulade

A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

Ready in 1 hour - 1 hour 10 mins

Gluten-free, Low-fat

Method

  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.
Try

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, sugar 33g, salt 0.17 g

Recipe from Good Food magazine, October 2002.

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Latest comments and suggestions

Results 21-34

  • Binder photo Jenny Piccolo

    15 January 2011

    Jenny Piccolo rated this recipe

    5 stars

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  • Binder photo Dave Redfern

    26 March 2011

    Dave Redfern rated and commented on this recipe

    5 stars

    fiddly when rolling but tastes amazing!

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  • Binder photo Gemma

    02 April 2011

    Gemma commented on this recipe

    FAB.U.LOUS every time!!

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  • Binder photo Nathan

    14 June 2011

    Nathan commented on this recipe

    Just doing this right now and wanted to say that Sarson's Malt vinegar is Gluten Free.

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  • Binder photo Norma

    20 July 2011

    Norma rated and commented on this recipe

    5 stars

    This should be classed as easy, really good dessert, grandchildren loved it. Will make it for the next dinner party

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  • Binder photo Rie

    15 August 2011

    Rie commented on this recipe

    Just to save anyone else being caught out, my friend has just been diagnosed as coeliac and an ingredient included in the 'can't have' list is MALT VINEGAR so I recommend using cider vinegar instead as this is fine and the result is the same.

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  • Binder photo Rie

    15 August 2011

    Rie commented on this recipe

    Just to save anyone else being caught out, my friend has just been diagnosed as coeliac and an ingredient included in the 'can't have' list is MALT VINEGAR so I recommend using cider vinegar instead as this is fine and the result is the same.

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  • Binder photo mybinder2011

    17 November 2011

    mybinder2011 commented on this recipe

    According to COELIAC UK malt vinegar is suitable for a gluten free diet, check out their website for more info !

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  • Binder photo Re Morrill

    13 February 2012

    Re Morrill rated and commented on this recipe

    5 stars

    I also was really worri when peeling it from the reaseproof paper, but all turned out well, what a dessert, I did it with mango and strawbwrries! Will definately be repeating this as it looks so spectacular aswell as tasting divine... and it's relatively healthy!!

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  • Binder photo Pageface

    10 April 2012

    Pageface rated and commented on this recipe

    5 stars

    I made this for dessert on Easter Sunday and the whole thing disappeared very quickly. A very yummy light pudding that is also low in fat - definitely a keeper! I shall be making this again very soon as everyone really enjoyed it.

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  • Binder photo Wobbly Bobbly

    27 June 2012

    Wobbly Bobbly commented on this recipe

    Please would someone make up there mind what is gluten free or not and what is good for coleacs or not and what is or not good for sweet tooths and cholesterol or not. Where is BBC on this matter? perhaps they may care to make a comment on some of these queries seeing as they are promoting this website.

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  • Binder photo Mazza

    31 December 2012

    Mazza rated and commented on this recipe

    4 stars

    I used low fat greek yogurt and it was a big hit

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  • Binder photo Gill in Cardiff

    19 March 2013

    Gill in Cardiff rated and commented on this recipe

    5 stars

    This was delicious & so easy. Will definitely do again. The raspberry sauce works well too

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  • Binder photo Howard

    11 April 2013

    Howard commented on this recipe

    I believe malt vinegar isn't gluten free

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

Ready in 1 hour - 1 hour 10 mins

Gluten-free, Low-fat

Rich and creamy

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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223 kcalories, protein 5g, carbohydrate 45g, fat 4 g, saturated fat 1g, fibre 2g, sugar 33g, salt 0.17 g

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