Meringue roulade with passion fruit cream

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

  • Prep:40 mins
    Cook:25 mins
    plus cooling
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 341
  • fat 22g
  • saturates 15g
  • carbs 30g
  • sugars 29g
  • fibre 2g
  • protein 4g
  • salt 0.1g


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.

  5. 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.

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