Mango & passion fruit meringue roulade on a serving plate

Mango & passion fruit meringue roulade

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(24 ratings)

Prep: 40 mins Cook: 30 mins Ready in 1 hour - 1 hour 10 mins

More effort

Serves 6

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

Nutrition and extra info

  • Gluten-free


  • kcal223
  • fat4g
  • saturates1g
  • carbs45g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.17g


  • 3 large egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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)


  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.

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Comments, questions and tips

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1st Jun, 2010
This is a lovely, easy to prepare desert. It looks really professional. The only issue I have is that it is a little too sweet for my taste, I may try it again with a little less sugar and maybe some sharper fruit
24th May, 2010
It's a top notch, easy to prepare delicious dessert. The only thing I struggle with is it's presentation...if you prepare it a few mins in advance it all seems to fall apart!
12th Dec, 2009
THis recipe is not gluten free because it contains malt vinegar
11th Sep, 2009
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
26th May, 2009
Looks good and delicious, hope I can make it
14th Jan, 2009
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.
31st Dec, 2008
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.)
29th Dec, 2008
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.
Laurieann's picture
15th Nov, 2008
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!
6th Jun, 2008
I've made this and it's FAB! changed the filling to berries e.g. strawberries, raspberries and blueberries..yummy.


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