Tropical Mango & Passion Fruit Roulade
A light meringue roulade filled with creamy Greek yogurt, ripe mango and fresh passion fruit. This colourful gluten-free dessert combines crisp, soft meringue with tropical fruit and a refreshing yogurt filling.
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
Serving: 250 gr | Calories: 310 kcal | koolhydraten: 67 g | Eiwitten: 9 g | Vet: 1 g | Verzadigd vet: 0.3 g | Natrium: 75 mg | Suiker: 61 g