Passion Fruit and Coconut Meringue Roulade

"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."
photo by a user photo by a user
Ready In:


  • 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


  • 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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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).
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