Mango & passion fruit meringue roulade

Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free

  • Prep:40 mins
    Cook:30 mins
    Ready in 1 hour - 1 hour 10 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 223
  • fat 4g
  • saturates 1g
  • carbs 45g
  • sugars 33g
  • fibre 2g
  • protein 5g
  • salt 0.17g


  • 3 large egg whites
  • 175g caster sugar
  • 1 level tsp cornflour
  • 1 tsp malt vinegar
  • 1 tsp vanilla extract
  • icing sugar, to dust
  • 200g fat-free Greek yogurt
  • 1 large ripe mango, peeled, stoned and diced
  • 4 passion fruits, pulp only
  • icing sugar (optional) and a few physalis, to decorate
  • raspberry sauce, to serve (see 'Try' below)


Making raspberry sauce
For a quick and delcious raspberry sauce, whizz 225g/8oz thawed frozen raspberries with 2tbsp icing sugar in a blender, then press through a sieve.


  1. Preheat the oven to 150C/gas 2/fan 130C. Line a 33x23cmswiss roll tin with non-stick bakingparchment. Beat the egg whiteswith an electric whisk until frothyand doubled in bulk. Slowly whiskin the caster sugar until thick andshiny. Mix the cornflour, vinegarand vanilla extract, then whisk intothe egg whites.

  2. Spoon into the tin and level thesurface carefully, so you don’t pushout the air. Bake for 30 minutes untilthe meringue surface is just firm.

  3. Remove from the oven and cover with damp greaseproof paper for10 minutes. Dust another sheet ofgreaseproof paper with icing sugar.Discard the damp paper and turnthe meringue out on to the sugarcoatedpaper. Peel off the liningpaper, then spread yogurt over themeringue and scatter with mangoand passion fruit. Use the paper toroll up the roulade from one shortend. Keep the join underneath. Sifta little icing sugar on top if you like,decorate with physalis and servewith raspberry sauce.

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