Recipe - Mango & Passionfruit Meringue Roulade

On Friday we had invited friends round for a dinner party and I was completely un-organised!  In a mad panic that morning I thought I'd ask twitter (while I was stuck in work not in reach of my recipe books) for meal ideas.  I asked for something at least semi-healthy as I would be eating it too and boy did they come up trumps!  I now have a whole list of recipes to try AND got some great suggestions for that night.  Amy suggested Thai food and as it's quick, easy, delicious and healthy I went for the Florence Finds Red Thai Curry we have made twice before (less risky than trying a brand new recipe!)


For dessert, the lovely Katie sent me over a couple of healthy recipes.  One of which was Mango & Passionfruit Roulade.  I initially thought oh no, I'm not doing that - far too complicated and will take too long and skimmed to the next recipe (for a healthy chocolate cake which is deffo on the list of things to make!) but then went back to have another look as I was already making a cake on Sunday for cake club!  When I actually read the recipe I realised how simple and quick it was, especially with our beautiful KitchenAid, plus it sounded delicious as I do love mango and passionfruit.  And meringue!


So, after asking to make sure she didn't mind me sharing it, here is the recipe with pictures of each stage...


Ingredients:

3 egg whites

275 g caster sugar

1/2 teaspoon white wine vinegar

Fat-free greek yoghurt (I made this slightly rather less healthy by changing this for 1/2 cream and 1/2 low fat crème fraiche as it was for a party but will make it again with yoghurt)

4 x passionfruit

1 x mango

Method:

Whisk the egg whites until they're stiff, then add the sugar and the vinegar and whisk until they're glossy and make nice shiny peaks. 

You should be able to hold it over your head without getting messy!
(Excuse the lack of make-up I was making the meringue before I got ready!)

Spread the meringue onto a greaseproof paper lined baking tray (approx 30cm x 23cm) and bake at 200 C for 8 minutes until slightly golden, then lower temperature to 150 C for another 10 minutes. Allow to cool.

(Whip the cream and fold in the crème fraiche.) Mix the passionfruit into the yoghurt/cream, then spread the mixture onto the meringue.

Add layers of sliced mango, then roll the whole thing up lengthways (the meringue will probably crack, actually it will definitely crack, totally unavoidable, I tell myself it adds character!) then dust with icing sugar and serve. 

I had a slight mishap when pouring the icing sugar into the sieve -
ending up in a thick coating rather than a sprinkling!

I also had a slight mishap when whipping the cream (should have done it before the wine!) and put it in the KitchenAid while sorting the fruit and started making butter by mistake - oops!  Top Tip: Always remember the KitchenAid is on, especially when whipping cream!  Cue Nik running off to the shop (praying it was still open this late) to buy more cream - we ended up with Elmlea as that's all they had but at least I could finish the dessert!

Patient guests waiting for the emergency cream!

It was a huge hit and half of us had seconds (me included, despite the diet!) as it was so yummy!  I will definitely make this again but with the healthier fat free version using yoghurt now I now how easy it is to make but how difficult it is to resist that 2nd slice!  ;)  Thanks Katie!!