mango and passion fruit roulade
Preparation time 20 minutes, plus standing, Cooking time 30 minutes
3 large egg whites
175 g (6 oz) caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
3 tablespoon icing sugar
200 g (7 oz) fat-free Greek yogurt
1 large ripe mango, peeled, stoned and diced
4 passion fruits, pulp only
Line a 23 cm x 33 cm (9 inch x 13 inch) Swiss roll tin with nonstick baking paper.
Whisk the egg whites in a large clean bowl until frothy and doubled in size. Add the sugar a spoonful at a time and continue to whisk until thick and glossy. Mix together the cornflour and vinegar in a small bowl, then whisk into the meringue mixture. Spoon into the prepared tin and gently level the surface.
Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30 minutes until the meringue is just firm. Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.
Dust another sheet of greaseproof paper with icing sugar and turn the meringue out on to it, discarding the damp sheet. Peel off the lining paper.
Spread the yogurt over the meringue, then sprinkle over the mango and passion fruit pulp.
Using the paper to help, roll up the roulade from one short end. Transfer to a serving plate, seam down, and sift a little icing sugar over to serve.
For mango & passion fruit brûlée, divide 1 large ripe peeled, stoned and diced mango and the pulp of 4 passion fruits between 6 ramekins. Top each one with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. Calories per serving 113
|mango and passion fruit roulade|