Strawberry Passion Fruit Meringue Roulade Recipes

STRAWBERRY PASSION FRUIT ROULADE

Steps:

• Preheat the oven to 180°C (approximately 350°F) and line a baking sheet with parchment paper.
• Whip the egg whites with the salt until stiff. Sprinkle in the sugar and whip until stiff and glossy. Mix the cornstarch with vanilla and lemon juice. Fold into the egg whites. Transfer onto the lined baking sheet and bake in the oven for 15-20 minutes. Let it cool and turn out onto a kitchen towel dusted with powdered sugar. Carefully roll up with the towel and allow to cool.
• Rinse the strawberries and cut into quarters.
• Carefully unroll the cake. Whip the cream with the vanilla sugar, coconut flakes, and the stabilizer until stiff and spread onto the cake. Cut the passion fruit in half, spoon out the pulp and distribute evenly in the cream with the strawberries. Re-roll the cake using the towel to help. To serve: Garnish with berries and cut into slices.

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 AND PASSION FRUIT PAVLOVA (MERINGUE)

Steps:

• Heat the oven to 250°F. Line a baking tray with parchment paper
• Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.
• Spread the meringue mixture onto the baking tray into a large round, making the sides a little higher than the middle. Bake for 1 hour, then turn off the oven and let the Pavlova cool completely in the oven.
• Place the meringue carefully on a serving plate.
• For the filling: whisk together the coconut cream and icing sugar until thick and carefully spread over the meringue. Place the strawberries on top of the cream.
• Scrape out the pulp from the passion fruit and spoon on top of the pavlova.

STRAWBERRY MERINGUE ROULADE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
• Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
• Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
• Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
• Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
• Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
• Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
• Cut the strawberries into quarters and sprinkle over the cream mixture.
• Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
• When you are ready to serve, dust with icing sugar and cut into slices.

STRAWBERRY AND EARL GREY ROULADE

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line the base of a 25 × 35cm swiss roll tin or shallow baking tray with baking parchment. Mix the lemon juice with 1 tbsp of the tea and warm until piping hot (in a mug in a microwave is easiest - just watch it doesn't boil over). Leave for a few minutes, stirring every so often to draw out as much flavour as possible. Crush the remaining tea with a pestle and mortar, or whizz with the flour in a food processor to break it up a bit.
• Beat the egg yolks with 25g of the sugar until pale and frothy, then mix in the flour, oil, remaining crushed tea leaves and the tea-infused lemon juice - strained through a sieve. Stir in the orange extract.
• Clean the beaters and beat the egg whites in another bowl to soft peaks. Add the remaining sugar and continue beating until thick and glossy. Gently fold the meringue mixture into the other mixture in thirds until most streaks have disappeared. Spread into the tin as smoothly as you can and bake for about 13 minutes.
• Lay a large sheet of baking parchment on your work surface and flip the cake onto it. Peel off the lining paper, then flip the cake a second time onto a new sheet of baking parchment dusted liberally with caster sugar so the cake is now sitting back up the way it was baked. Roll up the cake from one of the longest edges with the paper, and leave to cool.
• Once completely cool, carefully unroll the cake. Make the filling by beating the cream with the lemon juice and icing sugar until just holding its shape. Trim the tops of the strawberries, plus enough of the pointy bottom ends so the strawberries can sandwich together in a relatively even line along the length of your cake. Spread the cake all over with a thin layer of cream, then line up the strawberries along the inside edge of your cake. Roll back up completely from the strawberry-lined edge so you have a Swiss roll with the strawberries sitting in the centre. Chill for 2 hours to settle and stick together before neatly slicing to serve.

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.

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 STRAWBERRY, RHUBARB AND MASCARPONE

Steps:

• Preheat the oven to 160°C and line a 30 x 40 cm baking tray with parchment paper.
• Whisk the wgg whites wtih an electric mixer on medium speed until they start to froth (2-3 min).
• Add the cream of tartar (optional, helps to stabilize the egg whites) and mix it in.
• Start adding the sugar slowly spoon by spoon whilst mixing on medium-high speed until you get stiff and glossy peaks, about 10 minutes.
• Mix together the vinegar, cornflour and vanilla. Add into the meringue and mix it in until it's well distributed.
• Distrubute the meringue on the prepared baking sheet and bake in the middle rack for 22-25 minutes. The meringue should be white with a bit of golden color and crunchy on the outside.
• Turn the metingue onto a baking paper with some dusted powdered sugar and leave to cool.
• Cut the rhubard and strawberries to small pieces (around 1 cm) and place them to a pan with the sugar and vanilla seeds.
• Cook for about 10 minutes on medium heat or until the rhubarb is soft but still has some bite to it.
• Remove form heat and leave to cool.
• Mix the mascarpone cheese with sugar and vanilla by hand for a few seconds.
• Add the whipping cream and mix by hand until you get soft peaks. It should be lightly beaten so it just holds it's shape.
• Remove the parchment paper from the meringue. Spread the cooled strawberris and rhubarb filling over the meringue leaving 1 cm of space from the long edges and 5 cm from one short end.
• Now spread the mascarpone cream on top of the filling. Leave some of it for the decoration on top.
• Roll the meringue roulade form the shorter end away from you (the end that is has filling to the edge). Help yourself lifting the roulade with the parchment paper underneath. Rolling it is just like folding it over itself.
• Carefully transef to a plate and refrigerate for 15-30 min.
• Decorate with piped mascarpone cream, strawberries, poached rhubarb stalks and mint.
• Serve and enjoy!

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

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 :).