Tropical Mango & Passion Fruit Roulade
Equipment
- baking paper
- Bowl, large
- Bowl, small
- Electric whisk
- Serving plate
- Swiss roll tin, 23 × 33 cm
Ingredients
- 175 g caster sugar
- 1 teaspoon cornflour
- 3 large egg whites
- 3 tablespoons icing sugar
- 200 g Greek yogurt fat-free
- 1 large mango ripe, peeled, stoned and diced
- 4 passion fruits pulp only
- 1 teaspoon white wine vinegar
Instructions
- Line a 23 × 33 cm Swiss roll tin with nonstick baking paper.
- Whisk the egg whites in a large clean bowl until frothy and doubled in volume.
- Add the caster sugar a spoonful at a time, whisking continuously until the meringue is thick and glossy.
- Mix the cornflour and white wine vinegar together in a small bowl, then whisk into the meringue.
- Spoon the mixture into the prepared tin and gently level the surface.
- Bake in a preheated oven at 150°C (300°F), Gas Mark 2, for 30 minutes, until the meringue is just firm.
- Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.
- Dust another sheet of greaseproof paper with icing sugar. Turn the meringue onto the paper, remove the damp sheet and carefully peel away the lining paper.
- Spread the Greek yogurt evenly over the meringue, then scatter over the diced mango and passion fruit pulp.
- Using the paper to help, carefully roll the roulade from one short end.
- Transfer to a serving plate with the seam underneath and dust lightly with icing sugar before serving.
Notes & Wine Advice
Serving Advice
Serve the roulade chilled or at cool room temperature as a fresh Dessert. The combination of mango and passion fruit also makes it an attractive addition to a High Tea or special-occasion dessert table.Recipe Notes
Use a completely clean bowl and whisk when preparing the egg whites, as traces of grease can prevent them from whipping properly. Add the caster sugar gradually and continue whisking until the meringue is thick and glossy. Roll the meringue carefully while it is still flexible to reduce cracking.Mango & Passion Fruit Brûlée Variation
For an alternative dessert, divide 1 large ripe mango, peeled, stoned and diced, and the pulp of 4 passion fruits between 6 ramekins. Top each with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. This variation contains approximately 113 calories per serving.Storage Advice
Keep the finished roulade covered in the refrigerator because it contains Greek yogurt and fresh Fruit. For the best texture, serve within 1 to 2 days. The meringue will gradually soften once filled, so the roulade is best enjoyed as fresh as possible.Wine Advice
A lightly sweet Moscato d’Asti pairs beautifully with the ripe mango and aromatic passion fruit. Its delicate bubbles and fruity sweetness complement the meringue without making this fresh tropical dessert feel heavy.Nutrition values
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About Tropical Mango & Passion Fruit Roulade
Tropical Mango & Passion Fruit Roulade combines a light baked meringue with fat-free Greek yogurt and two intensely flavoured tropical fruits. The sweet mango provides soft, juicy pieces of fruit, while passion fruit contributes its characteristic sharp, aromatic flavour. Together they balance the sweetness of the meringue and create a colourful Dessert that feels considerably lighter than a roulade filled with whipped cream.
Making the Meringue Base
The roulade begins with egg whites whisked until frothy and increased in volume. Caster sugar is then added gradually rather than all at once. This allows the sugar to dissolve into the egg whites while the meringue develops its thick and glossy consistency.
Cornflour and white wine vinegar are added after the sugar. These ingredients help create the characteristic meringue texture needed for a roulade that is firm enough to hold its filling while remaining sufficiently flexible to roll.
Baking the Roulade
Spread the meringue evenly in a Swiss roll tin measuring 23 × 33 cm. An even layer is important because areas that are substantially thinner than the rest can dry out more quickly and become difficult to roll.
The meringue is baked at the relatively gentle temperature of 150°C for approximately 30 minutes. It should be just firm rather than deeply coloured or completely crisp.
Preparing the Meringue for Rolling
After baking, the meringue is briefly covered with damp greaseproof paper. It is then turned onto another sheet of paper dusted with icing sugar and the original lining paper is carefully removed.
This technique prepares the meringue for filling and rolling while helping prevent it from sticking. Some small cracks can occur when rolling a meringue roulade and are part of its naturally delicate appearance.
A Lighter Yogurt Filling
Instead of whipped cream, this recipe uses fat-free Greek yogurt. Its creamy but slightly tangy character provides a fresh contrast to the sweet meringue and tropical fruit.
Spread the yogurt gently over the meringue without pressing too firmly. Leave enough structure in the meringue to support the mango and passion fruit when it is rolled.
Mango and Passion Fruit
Use a fully ripe mango so the flesh is naturally sweet and tender. Dice it into relatively small pieces so the fruit distributes evenly through the roulade and does not make rolling unnecessarily difficult.
Passion fruit provides both juice and seeds, giving the filling a combination of acidity, fragrance and texture. The contrast between sweet mango and tart passion fruit is what gives this Fruit dessert much of its character.
Rolling the Roulade
Once filled, use the baking paper underneath the meringue to help lift and roll it from one of the short ends. Work steadily rather than pressing tightly, as excessive pressure can force the yogurt and fruit out of the roulade.
Transfer the finished roulade to a serving plate with the seam underneath. A light dusting of icing sugar is all that is needed to finish the presentation.
Serving for High Tea
The colourful fruit filling makes this roulade particularly suitable for a High Tea. Cut it into neat slices shortly before serving and arrange them on individual plates or a larger serving platter.
It also works well for a Birthday, Mother’s Day or another special occasion when a fresh fruit dessert is preferable to a heavier cake.
A Gluten-Free Dessert
The meringue itself contains no wheat flour, and cornflour provides the small amount of starch required. This makes the recipe suitable for the Gluten-Free category when all individual packaged ingredients are confirmed gluten-free.
It is also naturally nut-free and vegetarian. Because Greek yogurt is used in the filling, however, the recipe contains dairy and is not suitable for dairy-free or vegan diets.
Preparing and Storing the Roulade
The roulade is at its best when freshly assembled because moisture from the yogurt and fruit gradually softens the meringue. This softening is normal, but after prolonged storage the contrast between the meringue and filling becomes less pronounced.
Keep the finished dessert covered and refrigerated until needed. For the best flavour and texture, serve within 1 to 2 days and avoid freezing the assembled roulade.
A Fresh Tropical Finish
Tropical Mango & Passion Fruit Roulade brings together sweet meringue, tangy yogurt and fresh tropical fruit without requiring a rich cream filling. The combination of textures and flavours makes it equally suitable as a light family dessert or the centrepiece of a more elaborate dessert table.
With its bright mango, aromatic passion fruit and snowy meringue, it offers an appealing way to turn fresh Fruit into a gluten-free homemade treat that can be served throughout the year.