Name: Mango & passion fruit pavlova roulade
Prep time: 35 min
Cook time: 35 min
Total time: 2 h 10 min
Yield: 8
Cuisine: British
Ingredients: 2 tsp cornflour; 2 tsp instant coffee; 2 tsp white wine vinegar or cider vinegar; 5 egg whites; 200g golden caster sugar; small handful of pistachios sliced lengthways; 1 small mango; 250g carton mascarpone; 148ml carton double cream; 1 passion fruit; icing sugar for sifting

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Mango & passion fruit pavlova roulade

Mango & passion fruit pavlova roulade

Angela Nilsen

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Serves 8

More effort

Prep: 30 mins - 35 mins

Cook: 35 mins

Plus 30 mins cooling and freezing time

A star rating of 3.4 out of 5.5 ratingsRate

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A slightly wicked dessert packed full of fruit and cream - best served half-frozen

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tsp cornflour
2 tsp instant coffee
2 tsp white wine vinegar

or cider vinegar
5 egg whites
200g golden caster sugar
small handful of pistachios

sliced lengthways

For the filling

1 small mango
250g carton mascarpone
148ml carton double cream
1 passion fruit

To serve

icing sugar

for sifting

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Nutrition: per serving

kcal378
fat26g
saturates15g
carbs34g
sugars26g
fibre1g
protein4g
salt0.21g

low

Method

step 1

Heat oven to 140C/fan 120C/gas 1. Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside. Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick. Whisk in the coffee mix.
step 2

Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios. Bake for 35-40 mins until it feels crisp.
step 3

Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.
step 4

When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over. Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.
step 5

To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.

RECIPE TIPS

OPEN-FREEZING

Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then, when you do wrap it, it won't get squashed.

Recipe from Good Food magazine, November 2005

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A star rating of 3.4 out of 5.5 ratings

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