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Mango & passion fruit meringue roulade

Mango & passion fruit meringue roulade on a serving plate

Mango & passion fruit meringue roulade

Name: Mango & passion fruit meringue roulade
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: French
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)

Good Food team

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Serves 6

More effort

Prep: 40 mins

Cook: 30 mins

Ready in 1 hour - 1 hour 10 mins

A star rating of 4.5 out of 5.31 ratingsRate

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Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free

Gluten-free

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Crispy duck & baked apples

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal223
fat4g

low
saturates1g
carbs45g
sugars33g
fibre2g
protein5g
salt0.17g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2002

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A star rating of 4.5 out of 5.31 ratings

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