Passion Fruit and Coconut Meringue Roulade

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup desiccated coconut, unsweetened if possible
  • 4
    large egg whites
  • 12
    teaspoon cream of tartar
  • 12
    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
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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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