Mango Passionfruit Pavlova Roll Recipes

MANGO PASSIONFRUIT PAVLOVA ROLL

Steps:

• Preheat oven to a moderately slow 160 degree C (or 140 for fan forced).
• Grease a 25cm x 30cm Swiss roll pan.
• Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet.
• Beat the egg whites in a small bowl with electric mixer until soft peaks form.
• The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won't work.
• Gradually add the sugar, beating to dissolve between additions.
• Fold in the vanilla, vinegar and cornflour.
• Spread the mixture onto the prepared pan and sprinkle on the coconut.
• Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned.
• Cover a wire rack with another sheet of baking paper.
• Invert the meringue carefully onto the paper, then remove the lining paper.
• Allow to cool, coconut side down.
• Whip the cream until soft peak stage.
• Spread onto the cooled meringue.
• Top with the passionfruit and mango slices.
• Roll the meringue firmly from the long side, using the baking paper to guide the meringue.
• Serve in slices.
• This may not stay completely neat but it is delicious!

MANGO & PASSION FRUIT PAVLOVA ROULADE

Steps:

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

PEACH AND PASSIONFRUIT PAVLOVA ROLL

Steps:

• Preheat oven to 180°C/160°C fan-forced.
• Grease a 25cm x 30cm Swiss roll pan.
• Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
• Using an electric mixer, beat egg whites until stiff peaks form.
• Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
• Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
• Bake for 10 minutes or until top just starts to brown.
• Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
• Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
• Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

STRAWBERRY-PASSION FRUIT PAVLOVA

Steps:

• Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
• Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
• Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
• For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.