Recipe for Meringue Roulade with Passion Fruit and Mango
4 egg whites
225g (8oz) castor sugar
Mango and passion fruit Sauce:
1 large ripe mango
4 passion fruit
1-2 tbsp freshly squeezed lime juice
1-2 tbsp castor sugar
Filling:
1 large ripe mango, peeled and thinly sliced
2 passion fruit
300ml (½ pint) whipped cream
Garnish:
Sweet Cicely Swiss roll tin 12 x 8 inch (30.5 x 20.5cm)
First make the roulade. Preheat the oven to 180C\350F\regulo 4.
Put the egg whites into the spotlessly clean bowl of a food mixer.
Break up with the whisk and then add all the castor sugar in one go.
Whisk at full speed until the meringue holds a stiff peak 4 - 5 minutes approx.
Meanwhile, line a swiss roll tin with tin foil. Brush lightly with a non scented oil (eg. sunflower or arachide). Spread the meringue gently over the tin with a palette knife, it should be quite thick and bouncy. Bake in the preheated oven for 15-20 minutes. Put a sheet of tin foil on the work top and turn the roulade onto it. Remove the base tin foil and allow the meringue to cool.
Meanwhile make the Mango and Passion fruit sauce.
Peel the mango, chop the flesh and puree in a food processor. Put into a bowl, add the passion fruit seeds and juice, add freshly squeezed lime juice and sugar to taste. Cover and chill. Slice the mango for the filling into a bowl, add the passion fruit seeds and juice, toss gently.
To assemble: Turn the roulade out onto a sheet of silicone paper dredged with icing sugar. Spread two thirds of the cream over the roulade, cover with a layer of fruit - keep a little for decoration. Transfer carefully onto a serving dish. Pipe some rosettes of cream onto the top, decorate with some of the reserved fruit. Garnish with Sweet Cicely, dredge with icing sugar and serve. If you prefer you could fill the roulade with lemon curd.
