Passion Fruit And Coconut Meringue Roulade Recipes

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PASSION FRUIT, CHOCOLATE & COCONUT ROULADE



Passion fruit, chocolate & coconut roulade image

This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut to create a terrific tropical centrepiece for your Christmas table

Provided by Cassie Best

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

oil or butter, for greasing
150g gluten-free dark chocolate , chopped into small pieces
6 large eggs , separated
170g golden caster sugar
25g cocoa powder
25g ground almonds
250g tub mascarpone
400ml double cream
50ml Malibu (optional)
85g icing sugar
125g passion fruit curd
3 ripe passion fruits , flesh scooped out
75g coconut flakes , toasted
edible gold glitter (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).
  • Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.
  • Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.
  • When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.
  • While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don't cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.
  • Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade - it will crack in places, but don't worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.
  • Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Nutrition Facts : Calories 545 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

MERINGUE ROULADE WITH PASSION FRUIT CREAM



Meringue roulade with passion fruit cream image

Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling

Provided by Jikoni

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

flavourless oil , for brushing
4 large egg whites
200g white caster sugar
1 tsp vanilla extract
1 tsp white vinegar
2 tsp cornflour , sifted
50g desiccated coconut , toasted and cooled
150ml double cream
1 tbsp icing sugar
150g mascarpone , beaten
6 passion fruits
½ small pack mint , leaves picked and shredded
icing sugar , for dusting

Steps:

  • To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
  • Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
  • Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
  • To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
  • Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.

Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES



Coconut Meringue Roulade with Lemon Curd Cream and Raspberries image

The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Vegetable oil, for brushing
4 egg whites
8 ounces caster sugar (superfine)
2 ounces desiccated coconut (shredded or ground unsweetened coconut)
3 1/2 to 5 ounces heavy cream, lightly whipped
4 ounces (1/2 cup) lemon or lime curd
9 to 11 ounces fresh or frozen raspberries
Icing sugar (confectioners'), for dusting
Fresh raspberries
Fresh mint leaves, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
  • Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
  • Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
  • Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
  • Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
  • For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
  • Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
  • Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
  • When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
  • Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE



Strawberry & Passion Fruit Meringue Roulade image

I haven't tried this recipe yet - it's from the BBC Good Food website. This looks like a really beautiful dessert....the photo is mouth wateringly tempting! You can change the strawberries for other fruit like kiwi etc for a change. For a thicker meringue, use 6 eggs & 300g sugar.

Provided by Um Safia

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

4 egg whites
200 g golden caster sugar
200 g lemon curd
3 passion fruit, strain the seeds and keep seeds and juice
150 ml double cream
10 strawberries, hulled and chopped

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
  • Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
  • Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
  • Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
  • Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.

Nutrition Facts : Calories 182.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 26.2, Sodium 36.7, Carbohydrate 28.4, Fiber 1, Sugar 26.6, Protein 2.4

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