Prep 30 mins
Cook 25 mins
Try this for a summer treat! Do not worry if the roulade cracks a little. It's delicious. I'm not sure whether other countries have granadilla pulp in small tins, but otherwise use fresh pulp. You could also use another fruit, but granadilla has such a wonderful flavour! Cream of tartar stabilises egg whites. NOTE: We call passion fruit "granadilla" or "grenadilla" but the Zaar format does not recognise that ingredient.
- 1 cup desiccated coconut, unsweetened if possible
- 4 large egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup superfine sugar (caster sugar)
- 1 cup confectioners' sugar (icing sugar)
- 1 cup cream, for whipping
- 4 teaspoons superfine sugar (caster)
- 1 teaspoon vanilla
- 7 ounces passion fruit pulp (usually 2 small tins)
- 2 tablespoons superfine sugar (caster)
- 2 teaspoons cornflour
- Oven: 180 deg Celsius.
- Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
- Beat egg whites until fairly stiff, and add cream of tartar in the process.
- Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
- Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
- Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
- For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
- Carefully open the roulade, spread on the cream filling, and roll it up again.
- Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
- Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
- When completely cooled, spread this topping over the roulade.
- Slice to serve.