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.
Nutrition per portion |
RDA | |
---|---|---|
Calories | 250 kCal | 13% |
Fat | 18.5g | 26% |
– Saturates | 11.5g | 58% |
Ingredients of Passion fruit meringue roulade (Low Fat And Gluten Free)
- 5 large egg whites
- 150g caster sugar
- 2 tsp cornflour
- 25g icing sugar, to dust
- 400ml double cream
- 175g mango, chopped
- 4 passion fruits, seeds scooped out
- 10g desiccated coconut, to garnish
Method of Passion fruit meringue roulade (Low Fat And Gluten Free)
- Preheat oven to 150 ° C.
- Line a 30 cm x 20 cm (11 in x 8 in) Swiss roll pan with parchment paper. Using an electric whisk, whisk the egg whites into firm peaks, then gradually incorporate the powdered sugar until the mixture is firm and shiny.
- Add the cornstarch. Spread the meringue evenly in the prepared Swiss pan, then transfer to the oven to bake for 1 hour.
- Leave to cool completely in the can. Place a sheet of parchment paper on the work surface and sprinkle with icing sugar.
- Carefully remove the meringue from the paper and peel off the sheet attached to its base. Flip carefully.
- Using the electric whisk, whip the cream into soft peaks then spread over the meringue, leaving 1 cm of edge around the edge.
- Sprinkle over the mango and passion fruit then pour over the passion fruit pulp.
- With one of the short ends of the meringue closest to you, use parchment paper to carefully roll up.
- Sprinkle with icing sugar and sprinkle with desiccated coconut to serve.