Mango Meringue Roulade
Combining the luscious sweetness of mango with light and airy meringue, this dessert is a great finale for your summer soirée.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
For the Meringue
- 8 egg whites
- 300 g caster sugar, divided
- 10 g cornflour
- 10 mL white vinegar
- 5 mL vanilla extract
For the Filling
- 300 mL thickened cream
- 1 tbsp icing sugar
- 50 mL mango puree
- ½ mango, peeled and chopped
- Icing sugar, to dust
- Fresh fruit, to decorate
How do I make it?
- Preheat oven to 160C.
- Line a 25-centimetre x 30-centimetre Swiss roll pan with baking paper, leaving a 2-centimetre overhang.
- Add egg whites and 250 g caster sugar to the bowl of an electric mixer. Beat on medium-high speed until soft peaks form, then reduce speed to low and continue beating while slowly adding cornflour and 20 g caster sugar. When stiff peaks have formed, add vinegar and vanilla and fold through.
- Spoon mixture onto baking paper, spreading evenly. Bake for 12 – 15 minutes or until slightly golden.
- Place a sheet of baking paper on kitchen bench and sprinkle with remaining 30 g caster sugar. Remove meringue from oven and turn it out onto the baking paper, then gently peel the paper away from the top and leave to cool.
- Prepare the filing by adding cream and icing sugar to the bowl of an electric mixer. Beat until the cream is whipped, then gently fold the mango puree through the cream.
- Pat mango with paper towel to remove some moisture.
- Spread cream mixture over the top of the meringue and top with chopped mango. Starting at a long edge roll up the meringue to enclose the filling. Place seam-side down on a serving platter and refrigerate for at least 1 hour. Dust with icing sugar and decorate with fresh fruit before serving.
