Meringue Roulade With Passion Fruit Cream Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat oven to 140C/fan 120C/gas 1. Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside. Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick. Whisk in the coffee mix.
• Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios. Bake for 35-40 mins until it feels crisp.
• Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.
• When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over. Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.
• To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
• Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
• Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
• Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.