Meringue roulade with passionfruit
Delight in the irresistible flavors of this Meringue Roulade with Passionfruit. This indulgent dessert features a light and airy meringue rolled with velvety whipped cream and tangy passionfruit. Perfect for special occasions or an elegant treat!
- 22 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Meringue roulade with passionfruit is a delightful dessert that combines the light, airy texture of meringue with the tropical tang of passionfruit. This elegant and impressive dish is perfect for special occasions or simply treating yourself to a sweet indulgence. Follow this recipe to create a stunning meringue roulade with a passionfruit filling that will impress your guests and satisfy your sweet tooth.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper, ensuring it extends slightly over the edges for easy removal.
- In a clean, dry mixing bowl, add the 4 egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition until the sugar is fully dissolved and the meringue is stiff and glossy.
- Add the 1 tsp of corn flour and 1 tsp of vinegar, and gently fold into the meringue mixture with a spatula until just combined.
- Spread the meringue mixture evenly onto the prepared baking sheet, ensuring it is level and smooth.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meringue is crisp to the touch and slightly golden.
- Once baked, remove the meringue from the oven and let it cool in the pan for 5-10 minutes.
- Carefully invert the meringue onto a large piece of parchment paper or a clean kitchen towel. Gently peel off the parchment paper used for baking.
- In a mixing bowl, whip the 1 cup of heavy whipping cream with the 1/3 cup of powdered sugar until stiff peaks form.
- Fold in the 1 cup of passionfruit pulp until well combined.
- Spread the passionfruit cream mixture evenly over the cooled meringue, leaving a small border around the edges.
- Starting from one of the shorter edges, carefully roll up the meringue using the parchment paper or kitchen towel to help guide it into a tight roll.
- Once rolled, transfer the meringue roulade to a serving platter. Chill in the refrigerator for at least 1 hour to allow it to set.
- Before serving, optionally dust with extra powdered sugar for a decorative touch.
- Slice the roulade with a sharp knife and serve each piece with an extra drizzle of passionfruit pulp if desired.
Tips:
- Ensure that the bowl and beaters are completely clean and free from grease before beating the egg whites, as any grease can prevent them from whipping up properly.
- Gradually add the sugar to the egg whites and beat until stiff peaks form, ensuring that the sugar is fully dissolved to create a smooth meringue.
- When spreading the meringue onto the baking sheet, make sure it is evenly spread to ensure uniform baking.
- Allow the meringue to cool completely before adding the cream and passionfruit filling to avoid melting the whipped cream.
- Chill the roulade in the refrigerator for at least an hour before serving to make slicing easier and to help the flavors meld together.
Creating a meringue roulade with passionfruit is a rewarding endeavor that yields a visually stunning and delicious dessert. With its crisp outer shell, soft marshmallowy interior, and refreshing passionfruit and cream filling, this dish is sure to be a hit with anyone who tries it. Follow the tips provided to ensure your roulade turns out perfectly, and enjoy this elegant treat that combines both texture and flavor beautifully.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 4.34g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.02g | 11% |
| Sugar 30g | 31% |
| Fat | |
| Fat 14g | 17% |
| Saturated 9g | 30% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 10mg | 2% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.67mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 1.50ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 210mg | 6% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.14mg | 1% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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