Madison life - food - best-recipes - Mango & passionfruit meringue roulade

Serves 8

You will need:

MERINGUE
Canola oil spray
6 free-range egg whites
1 cup (200g) caster sugar plus
1 tbsp extra, for dusting
1 tsp cornflour
1 tsp natural vanilla extract

CUSTARD
200ml mango purée
¼ cup (50g) caster sugar
½ vanilla bean, split lengthways
½ tbsp cornflour
½ tbsp flour
2 free-range egg yolks
150ml pouring cream, whipped

GARNISH
1 mango, diced
4 passionfruit, pulp only

Ready to go:

Step 1: Preheat the oven to 160ºC. Line a 30cm square baking tray with baking paper and spray with canola oil.
Step 2: Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks. At a low speed, gradually add the sugar, cornflour and vanilla. Mix on high speed until the meringue mix is thick and glossy. Spread evenly over the baking paper, taking it right to the edge. Bake for 15 minutes, or until it’s a slight golden colour. Don’t open the oven door while cooking.
Step 3: Sprinkle the extra sugar over a fresh sheet of paper on a flat surface. Turn out the cooked meringue onto the sugar-dusted paper. Gently peel the backing paper away and cool at room temperature.
Step 4: To prepare the custard, place the mango purée, sugar and vanilla bean in a saucepan and bring to a gentle simmer. Mix together the cornflour, flour and egg yolks then add a ladle of the hot mango mix, stir well and cook over a medium heat until the liquid starts bubbling. Once the custard is thick, remove from the heat and transfer to a bowl. Discard the vanilla bean, cover and chill for 30 minutes.
Step 5: When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten. Spread the custard evenly over the meringue with a spatula. Gently roll the meringue up to create a loose roulade. Set on a platter and chill until ready to serve. Just before serving, garnish the roulade with the mango and passionfruit pulp.