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This Masterpiece Will Satisfy The Eyes Before Blowing Away Your Taste Buds – Pαssion Fruit and Mango Meringue Roulade

This exquisite dessert is creamy and delicious while being low in fat. My friends often believe it’s store bought when I make it since it looks so wonderful and tastes even better. The most difficult aspect of this dessert is limiting yourself to just one slice! It’s important to remember that it’s designed to feed many people.

This is a dish for special occasions; the meringue is filled with mango and coconut mousse that is fresh and summery.

Try this lighter, fruitier alternative to pudding this Summer. Anyone who’s made a roulade before knows that the rolling part can be a touch stressful. This pavlova roulade gets a light layer of whipped cream inside and out, not only covering up any cheeky cracks but also adding an extra creaminess to a beautifully balanced pairing of crisp and mallowy meringue and sweet citrusy curd. Serve with extra mango on the side if you wish.

The meringue texture is similar to jam roll cake and served with mango syrup ladled over is a sweet treat that is certainly memorable. This fruity meringue masterpiece satisfies the eyes before blowing away your taste buds

Make this pαssion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling

This is one of the lightest sweets you’ll ever taste – picture pavlova with a French twist! Use stone fruit or berries to change up the flavor of the filling, and the outcome will always be a нιт.

Preparation Time: 30 Mins Plus Cooling

Cooking Time: 6 Mins

Total Time: 36 Mins Plus Cooling

Serves: 12+



400ml (14fl oz) double cream

150g (5oz) caster sugar

25g (1oz) icing sugar, to dust

2 tsp cornflour

175g (6oz) mango, chopped

5 large egg wнιтes

4 pαssion fruits, seeds scooped out

10g (¼oz) desiccated coconut, to garnish


Preheat the oven to 150 degrees Celsius/130 degrees Celsius fan/300 degrees Fahrenheit/Gas 2. Greaseproof paper a 30cm × 20cm (11 ¾ in x 8 in) swiss roll tin.

Whisk the egg wнιтes to stiff peaks with an electric whisk, then gradually whisk in the caster sugar until the mixture is stiff and glossy. In a separate bowl, whisk together the cornflour and salt.

In the prepared Swiss roll tray, spread out the meringue evenly and bake for 1 hour. Allow to cool completely in the tin before moving to the next steps.

Sprinkle the icing sugar over a sheet of greaseproof paper on the work surface. Carefully slide the meringue out onto the paper and take away the backing sheet. Reverse the process with caution.

Whip the cream to soft peaks using an electric whisk, then distribute over the meringue, leaving a 1cm border around the edge. Sprinkle the mango and pαssion fruit on top, then spoon the pαssion fruit pulp on top.

Using the greaseproof paper, carefully roll up one of the short ends of the meringue nearest to you into a roulade. To serve, dust with icing sugar and top with desiccated coconut.


Add a couple of tablespoons of rum to the cream.

The roulade can be chilled for a few hours after it has been packed and rolled before serving. It freezes well as well. Freeze the filled roulade wrapped in nonstick baking paper first, then clingfilm. Defrost for 2 hours at ambient temperature

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