MERINGUE ROULADE WITH PASSION FRUIT CREAM
Make this passion 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
Provided by Jikoni
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
- Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
- Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
- To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
- Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.
Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY & PASSION FRUIT MERINGUE ROULADE
I haven't tried this recipe yet - it's from the BBC Good Food website. This looks like a really beautiful dessert....the photo is mouth wateringly tempting! You can change the strawberries for other fruit like kiwi etc for a change. For a thicker meringue, use 6 eggs & 300g sugar.
Provided by Um Safia
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
- Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
- Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
- Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.
Nutrition Facts : Calories 182.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 26.2, Sodium 36.7, Carbohydrate 28.4, Fiber 1, Sugar 26.6, Protein 2.4
STRAWBERRY MERINGUE ROULADE
Categories Milk/Cream Egg Dessert Bake Strawberry Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.
STRAWBERRY MERINGUE ROULADE
Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.
Provided by Millereg
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 400°F.
- Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
- Grease the parchment paper with shortening.
- Beat egg whites in large bowl until soft peaks form.
- Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet.
- Bake until pale golden, about 8 minutes.
- Reduce oven temperature to 325°F.
- Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
- Remove baking sheet from oven.
- Run knife around pan sides to loosen meringue.
- Turn out onto sheet of parchment paper.
- Carefully peel off parchment paper.
- Cool meringue 25 minutes.
- Whip cream and vanilla in medium bowl to stiff peaks.
- Mix sliced strawberries and preserves in another medium bowl.
- Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
- Spread whipped cream over strawberry mixture.
- Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
- Place roulade, seam side down, on platter.
- Refrigerate at least 1 hour and up to 4 hours.
- Dust roulade with powdered sugar.
- Cut into slices.
- Transfer to plates.
- Garnish with whole strawberries, if desired.
- Serve roulade chilled.
MANGO & PASSION FRUIT MERINGUE ROULADE
Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free
Provided by Good Food team
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
- Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
- Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.
Nutrition Facts : Calories 223 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
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