Tropical Meringue Roulade
- 200 g caster sugar
- 15 ml cornflour
- 15 ml finely grated lemon zest
- 4 extra-large egg whites, at room temperature
- 500 ml stiffly beaten cream
- 1 mango, diced
- 125 ml granadilla pulp (straining optional)
- Icing sugar for dusting
- Extra fruit for garnishing
- Small mint leaves
MethodLine a Swiss roll baking sheet with baking paper, spray the paper with non-stick spray and set aside.
In a small bowl, mix together the caster sugar, cornflour and lemon zest. In a large glass or copper bowl, beat the Nulaid egg whites into soft peaks and holding its shape. Add a heaped dessertspoon of the caster sugar mixture at a time and beat well after each addition.
When all the caster sugar mixture has been incorporated and the meringue has become thick, glossy and reached ribbon stage, spoon it onto the baking sheet and spread it out evenly with a spatula. Bake in the oven, preheated to 180ºC for 20 minutes. Leave the meringue in the oven, switch the oven off and leave the door slightly open until the meringue has completely cooled.
To complete the roulade, place a fresh sheet of baking paper on top of the meringue still in the pan. Lightly place another baking sheet on top and smartly flip the whole lot so that the used baking paper is on top. Carefully peel the used paper off and your roulade is ready to be filled with the cream and fruit. When done, roll it up carefully (a clean kitchen towel underneath helps), garnish with extra fruit and mint and dust with icing sugar.