Passion Fruit And Coconut Meringue Roulade Recipes

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PASSION FRUIT AND COCONUT MERINGUE ROULADE



Passion Fruit and Coconut Meringue Roulade image

Try this for a summer treat! Do not worry if the roulade cracks a little. It's delicious. I'm not sure whether other countries have granadilla pulp in small tins, but otherwise use fresh pulp. You could also use another fruit, but granadilla has such a wonderful flavour! Cream of tartar stabilises egg whites. NOTE: We call passion fruit "granadilla" or "grenadilla" but the Zaar format does not recognise that ingredient.

Provided by Zurie

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup desiccated coconut, unsweetened if possible
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup superfine sugar (caster sugar)
1 cup confectioners' sugar (icing sugar)
1 cup cream, for whipping
4 teaspoons superfine sugar (caster)
1 teaspoon vanilla
7 ounces passion fruit pulp (usually 2 small tins)
2 tablespoons superfine sugar (caster)
2 teaspoons cornflour

Steps:

  • Oven: 180 deg Celsius.
  • Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
  • Beat egg whites until fairly stiff, and add cream of tartar in the process.
  • Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
  • Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
  • Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
  • For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
  • Carefully open the roulade, spread on the cream filling, and roll it up again.
  • Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
  • Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
  • When completely cooled, spread this topping over the roulade.
  • Slice to serve.

Nutrition Facts : Calories 299.6, Fat 12.4, SaturatedFat 8.6, Cholesterol 33.2, Sodium 75.4, Carbohydrate 45.7, Fiber 3.7, Sugar 39.3, Protein 3.4

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