Strawberry & Passion Fruit Meringue Roulade

Name: Strawberry & Passion Fruit Meringue Roulade
Total time: 3600 s
Yield: 12 - 15 People
Cuisine: British
Ingredients: 6 Egg Whites; 300 g Sugar; 1 1/2 Tsp Cornflour; 1 1/2 Tsp Vanilla; Flaked Almonds; 250 ml Whipping Cream; 3 Tbsp Sugar; 1 Tsp Vanilla; Strawberries; Passion Fruit

Manee @cook_28177551

This is a combination of multiple recipes. Can't get enough of this Meringue Roulade so soft and a very light dessert.

Manee @cook_28177551

This is a combination of multiple recipes. Can't get enough of this Meringue Roulade so soft and a very light dessert.

Saved

Ingredients

1 hour

12 - 15 People

Saved

Steps

1 hour

1

Preheat the oven to 200°C and grease and line a swiss roll tin.
2

Wash and quarter the strawberries and put them into a bowl. Stir in a tablespoon of sugar and set aside until needed.
3

Cut and strain the passion fruit to seperate the passion fruit seeds and juice.
4

To make the meringue, use an electric mixture to whisk the egg whites on high until they form soft peaks. Next add the sugar 1 teaspoon at a time until the meringue is super stiff and glossy and the sugar has been incorporated.
5

Mix the cornflour with vanilla and add to the meringue. Whisk it for a few seconds.
6

Spread the meringue mixture into your prepared tin and spread out evenly. Sprinkle the flaked almonds on top.
7

Bake the meringue in the preheated over (200°C) for 8 minutes then turn the temperature down to 160°C baking it further for another 8 minutes. The meringue should look golden, crisp and be firm to touch it.
8

Invert the tray into another sheet of baking paper (flaked almond side down) and carefully remove the piece of baking paper at the bottom of the meringue. Place it on wire rack and let it cool for around 10 minutes.
9

In the mean time prepare the cream filling. Lightly whipp the whipp cream. Add the sugar and whipp it for a few minutes untip it forms soft peaks.
10

Fold in the vanilla and the passion fruit juice.
11

Spread the passion fruit seeds on the meringue and next the cream over it leaving 2 - 3 cm border at the long end furthest away from you.
12

Scatter over the strawberries on the cream.
13

Using the baking paper roll up the meringue tightly, starting from the longer edge of the roulade.
14

Chill the roulade in the fridge wrapped in the baking paper until ready to serve.
15

Dust the meringue roulade with icing sugar and cut into slices to serve.