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Mango & passion fruit pavlova roulade

A slightly wicked dessert packed full of fruit and cream - best served half-frozen

  • Prep: 35 mins
    Cook: 35 mins
    Plus 30 mins cooling and freezing time
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 378
  • Carbohydrates 34
  • Saturated Fat 15
  • Sugar 26
  • Protein 4
  • Fat 26
  • Fibre 1
  • Salt 0.21

Nutrition per serving

  • Calories 378
  • Carbohydrates 34
  • Saturated Fat 15
  • Sugar 26
  • Protein 4
  • Fat 26
  • Fibre 1
  • Salt 0.21

Ingredients

  • 2 tsp cornflour
  • 2 tsp instant coffee
  • 2 tsp white wine vinegar or cider vinegar
  • 5 egg whites
  • 200g golden caster sugar
  • small handful of pistachios, sliced lengthways
  • 1 small mango
  • 250g carton mascarpone
  • 148ml carton double cream
  • 1 passion fruit
  • icing sugar, for sifting

Tip

Open-freezing
Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then, when you do wrap it, it won't get squashed.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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