Passionfruit Meringue Roulade



I love meringue, whether its in plain mini ones , pavlovas  etc.  After making pavlovas I wanted to do something abit more challenging. Having seen this recipe on one of my magazine cut outs, I wanted to give it a try. It was a lemon curd meringue roulade.
The first time I tried it was for a dinner with  friends and  after rolling out the meringue I wondered how I was going to transfer it to a serving plate, so hubby offered to help. He took the two ends why I slid a spatulla underneath  the middle half and  plop!, the whole thing just fell apart! on to the middle of the table! I almost threw the whole thing but hubby suggested I can still come up with something  to fix it ,so  mixed it up with some extra whipped cream added some fruit and a tropical Eton mess saved the day.

The second time I rolled it right on to the serving plate.  It still was a bit messy but  I had a decent looking roulade.

Recipe : Passionfruit Meringue Roulade 

5 egg whites
225g caster sugar or  regular sugar  finely ground.
250ml whipping cream
3-4 tbsp passion fruit curd

Preheat oven to gas mark 200 degree C.

Whisk the egg whites , using an electric whisk in a very clean and dry bowl. Whisk till soft  peaks form , then add sugar  tablespoon at a time till you use up all the sugar . Whisk till the stiff peaks.

stiff peaks, the eggs should hold its shape when you lift it up, 

Then line a  baking sheet  with baking paper( you really need baking paper for this)  , spread the  egg mixture  evenly on the  baking sheet . Reduce the oven heat to 160 Degree C and place the tray in the oven and bake for  about 20 minutes. Unlike pavlova this takes less time to cook  as its thinner.

Once its cooked, remove immediately , it will flatten slightly. Let it rest 5 minutes, while you spread a clean  tea towel  on the table and turn  the meringue on to the towel. . I like to use a towel when rolling as its easier.

Let it cool completely.  Whip the cream , fold in  the passion fruit curd  and spread this mixture  on the cooled meringue. When you spread be sure to leave a  1/2 inch boarder  around . After spreading, take the short side of the meringue and with  the help of the towel roll the meringue carefully. The serving plate should be placed right at the edge of the towel.   Roll  the meringue gently and straight onto the plate. Check this video here, its quite helpful.

Chill in the fridge till needed. Serve in  thick slices .  Enjoy. !

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