Mango Pavlova Roulade

Name: Mango Pavlova Roulade
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 4 piece egg, whites only; 220 g caster sugar; 0.5 tsp cream of tartar; 1 tsp cornflour; 1 tsp vanilla extract; 300 ml thickened cream; 2 piece mango, flesh diced; 3 piece passionfruit, pulped; 2 tbsp icing sugar

Soft meringue rolled around cream and mango — a tropical Aussie summer pud.

50 min
Medium
8 servings
Australian
Vegetarian
Gluten free

Cooks: 0
Photos: 0

Ingredients

egg, whites only4 piece
caster sugar220g
cream of tartar½ tsp
cornflour1 tsp
vanilla extract1 tsp
thickened cream300ml
mango, flesh dicedripe2 piece
passionfruit, pulped3 piece
icing sugarfor dusting + serving2 tbsp

Method

1
Preheat oven to 180°C. Line a 25×35cm Swiss roll tray with baking paper.
2
Beat egg whites and cream of tartar to soft peaks; gradually beat in caster sugar to a thick, glossy meringue.
Sugar must be fully dissolved — rub a bit between fingers.
3
Fold in cornflour and a splash of vanilla.
4
Spread meringue evenly into the tray and bake 15–18 minutes until just firm and lightly golden.
5
Lay a sheet of baking paper dusted with icing sugar on the bench. Flip the meringue out, peel off the cooking paper, and cool 10 minutes.
The icing sugar layer stops the roulade sticking when you roll.
6
Whip thickened cream with vanilla to soft peaks; spread over the cooled meringue, leaving a 2cm border.
7
Scatter diced mango and passionfruit pulp over the cream, then roll up firmly using the paper, finishing seam-side down. Chill 30 minutes before slicing.
Cut with a serrated knife dipped in hot water for clean slices.

Per serving

295
kcal: 4g
protein: 43g
carbs: 13g
fat