Gluten-free recipe for 6 people, takes only 30 mins; recipe has egg, caster sugar, cornflour, malt vinegar, vanilla extract, icing sugar, fat-free greek yogurt, mango, passion fruit, icing sugar and raspberry sauce.
Mango & passion fruit meringue roulade
Course: Gluten-free
Servings
6
servings
Prep time
40 mins
Ingredients
- Egg: 3 large egg whites
- Caster Sugar: 175g caster sugar
- Mango: 1 large ripe mango, peeled, stoned and diced
- Vanilla Extract: 1 tsp vanilla extract
- Cornflour: 1 level tsp cornflour
- Icing Sugar: icing sugar, to dust
- Malt Vinegar: 1 tsp malt vinegar
- Fat Free Greek Yogurt: 200g fat-free Greek yogurt
- Passion Fruit: 4 passion fruits, pulp only
- Raspberry Sauce: raspberry sauce, to serve (see 'Try' below)
Directions
- Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
- Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
- Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.
