Strawberry And Passion Fruit Meringue Roulade Recipes

STRAWBERRY AND PASSION FRUIT MERINGUE ROULADE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm × 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 (check out our quick video to show you how to achieve stiff meringue peaks below). 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, 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.

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE

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.

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE (GF)

Steps:

• Preheat the oven to 180C (fan). Prepare a swiss roll tin (approx 24cm x 33cm) by lightly greasing it with oil and then lining it with non stick baking paper.
• Whisk the eggs whites with an electric whisk for approx 2 minutes until you have soft peaks (the egg white will be foamy and when you lift your whisk out some foam will hold its shape in a peak on top of the surface).
• Sift the caster sugar into the egg whites and then whisk again for a couple of minutes until the mixture is thick and glossy.
• Sift the cornflour into the bowl and add the vanilla and vinegar. Whisk again very briefly (15 seconds) to combine them.
• Use a spatula to scoop the meringue mixture out of the bowl and onto the prepared tray. Spread evenly with a small palette knife. Bake for 20 mins, on the middle shelf of the oven, at 180C (fan).
• After baking, the meringue will be puffed up and have a hard shell on the top. Set aside to cool for a minute while you take a wire rack and place a fresh sheet of baking paper on top of the rack. Carefully turn the meringue out onto the rack and baking paper. Then carefully peel off the first piece of baking paper. Leave to cool for 5 minutes.
• Now roll the meringue and the fresh sheet of baking paper from the short end, without pressing too hard (we don't want to compact it, we are merely giving it the right shape) until you have a roulade shape. Leave to cool for a further 10 minutes while you prepare the cream.
• Add the mascarpone and sifted icing sugar to a clean bowl and whisk until smooth. Pour in the cream and whisk again for a minute or so until thick and spreadable (do not overwhip or the cream can start to separate).
• Scoop the seeds and flesh out of the passion fruit and chops the strawberries into small chunks. Add and fold both into the cream.
• Unroll the meringue before spreading the mascarpone cream over the meringue in an even layer.
• Re-roll the roulade and placing on a serving dish. Dust with icing sugar and decorate with extra fruit if you wish, then serve immediately :).

MANGO & PASSION FRUIT MERINGUE ROULADE

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.

MERINGUE ROULADE WITH PASSION FRUIT CREAM

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.