Passion Fruit and Coconut Meringue Roulade
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 236.59 ml desiccated coconut, unsweetened if possible
- 4 large egg whites
- 2.46 ml cream of tartar
- 118.29 ml superfine sugar (caster sugar)
- 236.59 ml confectioners' sugar (icing sugar)
- 236.59 ml cream, for whipping
- 19.71 ml superfine sugar (caster)
- 4.92 ml vanilla
- 198.44 g passion fruit pulp (usually 2 small tins)
- 29.58 ml superfine sugar (caster)
- 9.85 ml cornflour
directions
- 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.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).