Meringue Roulade With Passion Fruit Cream Recipes

Steps:

• To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
• Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
• Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
• To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
• Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

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.