Ingredients
5 Egg whites, 10oz Caster sugar, 300ml Double cream, 2/3 Passion fruits, 2 Additional tablespoons caster sugar, Icing sugar for dusting
- Turn you oven to 160
- Get out a baking tray that is about 36cm x 24cm. Place a piece of baking paper on to this. I tend to use reusable baking paper as it peels easily of the meringue. If you are not using reusable paper then turn the normal baking paper upside down to stop it rolling
- Separate the eggs, place the whites in a mixing bowl. You do not use the yokes so if you want you can pop them in a freezer bag and place in the freezer for when you need them
- Whisk the egg whites until you have soft peaks ... to check pull the whisk out of the egg and if a little peak forms and stay then you have a soft peak and can move onto the next stage.
- You now need to slowly add the caster sugar. I tend to do this in four batches. Roughly pour a quarter of the sugar into the egg whites, whisk until the sugar is mixed in, then repeat until all sugar is mixed in and the mixture looks nice and glossy
- Spoon the mixture on the the baking paper and spread out forming a rectangle, the mixture will slightly spread when cooking so leave about a cm round the edge
- Place in the oven for about 20 minutes, when done the top will be crisp and will have turned a light gold
- Remove from the oven and allow to cool
- While the meringue it cooling, place the cream in a mixing bowl and whisk it until it is thick. You are looking for the same thickness of clotted cream you spread on scones (a scoop full should stay on a teaspoon if turned upside down for a few seconds)
- Once the cream is thick scoop out the inside of the passion fruit and add to the cream with two tablespoons of sugar.
- Layout a piece of tin foil that is bigger than the meringue, on top of this lay a piece of normal baking paper. You are now going to put the meringue onto of this paper. Lift the cold meringue, it should still on its baking paper, and carefully place it face down on the new piece of baking paper (so the crispy brown side is on the new piece of baking paper)
- Carefully remove the baking paper from the back of the meringue
- Now spread out your cream mixture on to the meringue, cover it completely and equally, the cream should be about half a cm thick all over the meringue
- Now is the tricky bit, have your serving dish next to the meringue as you are going to roll it and you will need to place it on the plate as soon as it is rolled.
- Using the tinfoil and baking paper to help you, slowly roll the meringue up into a roulade and place on serving dish
- Gently cover with tin foil and place in fridge till you are ready to use
- When you are to serve dust with icing sugar and bring to the table
Cooking notes
I use a hand held whisk for this recipe. You can do it by hand but be prepared for quite a bit of whisking.
I am aware that this sounds ... and looks really complicated but is not. The most fiddly bit is getting the meringue off the baking paper. I tend to use reusable baking paper as then there is no sticking so it is less nerve wracking.
Adapting
If you don’t like passion fruit you can use any fruit you like ... my favorite is adding in 200g of raspberries ...
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