Passion Fruit Chocolate Coconut Roulade Recipes
PASSION FRUIT AND COCONUT MERINGUE ROULADE
Try this for a summer treat! Do not worry if the roulade cracks a little. It's delicious. I'm not sure whether other countries have granadilla pulp in small tins, but otherwise use fresh pulp. You could also use another fruit, but granadilla has such a wonderful flavour! Cream of tartar stabilises egg whites. NOTE: We call passion fruit "granadilla" or "grenadilla" but the Zaar format does not recognise that ingredient.
Provided by Zurie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Oven: 180 deg Celsius.
- Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
- Beat egg whites until fairly stiff, and add cream of tartar in the process.
- Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
- Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
- Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
- For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
- Carefully open the roulade, spread on the cream filling, and roll it up again.
- Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
- Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
- When completely cooled, spread this topping over the roulade.
- Slice to serve.
Nutrition Facts : Calories 299.6, Fat 12.4, SaturatedFat 8.6, Cholesterol 33.2, Sodium 75.4, Carbohydrate 45.7, Fiber 3.7, Sugar 39.3, Protein 3.4
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