Mango & Passion Fruit Roulade

Serves 6
Calories: 220 kcal/serving

BBC Good Food

Ingredients

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)
physalis, to decorate
 

For the raspberry sauce

225g/8oz thawed frozen raspberries
2tbsp icing sugar
(Whizz the raspberries & sugar in a blender and pass through a sieve)

 
 

Method

  1. Preheat the oven to 150C/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment.

  2. Beat the egg whites until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla, then whisk into the egg whites.

  3. 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.

  4. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Turn the meringue out on to another sheet of greaseproof paper dusted with icing sugar. Peel off the lining paper.

  5. Spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end.

  6. Decorate with physalis and serve with raspberry sauce.

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