Mango & passion fruit roulade
Ingredients
- 3 large egg whites
- 175 g 6 oz caster sugar
- 1 teaspoon cornflour
- 1 teaspoon white wine vinegar
- 3 tablespoon icing sugar
- 200 g 7 oz fat-free Greek yogurt
- 1 large ripe mango peeled, stoned and diced
- 4 passion fruits pulp only
Instructions
- Line a 23 cm x 33 cm (9 inch x 13 inch) Swiss roll tin with nonstick baking paper.
- Whisk the egg whites in a large clean bowl until frothy and doubled in size.
- Add the sugar a spoonful at a time and continue to whisk until thick and glossy.
- Mix together the cornflour and vinegar in a small bowl, then whisk into the meringue mixture.
- Spoon into the prepared tin and gently level the surface.
- Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30 minutes until the meringue is just firm.
- Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.
- Dust another sheet of greaseproof paper with icing sugar and turn the meringue out on to it, discarding the damp sheet.
- Peel off the lining paper.
- Spread the yogurt over the meringue, then sprinkle over the mango and passion fruit pulp.
- Using the paper to help, roll up the roulade from one short end.
- Transfer to a serving plate, seam down, and sift a little icing sugar over to serve.
