Mango & passion fruit pavlova roulade

Name: Mango & passion fruit pavlova roulade
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: German, European
Ingredients: 2 teaspoons cornflour; 2 teaspoons instant coffee; 2 teaspoons white wine vinegar or cider vinegar; 5 egg whites; 200 grams golden caster sugar; 1 small handful pistachios, sliced lengthways; 1 small mango; 250 grams carton mascarpone; 148 milliliters carton double cream; 1 passion fruit; 1 serving icing sugar, for sifting

Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Mango & passion fruit pavlova roulade could be a great recipe to try. This recipe serves 8. One portion of this dish contains about 5g of protein, 21g of fat, and a total of 340 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. A mixture of egg whites, carton double cream, mango, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this European dish.

Instructions

Heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside.

Ingredients you will need

Corn Starch

Vinegar

Coffee

Roll

Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Whisk in the coffee mix.

Ingredients you will need

Instant Coffee

Equipment you will use

Whisk

Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios.

Ingredients you will need

Pistachio Nuts

Spread

Bake for 35-40 mins until it feels crisp.

Equipment you will use

Oven

Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.

Ingredients you will need

Passion Fruit

Mascarpone

Cream

Mango

When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over.

Ingredients you will need

Powdered Sugar

Spread

Cream

Equipment you will use

Wire Rack

Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.

Ingredients you will need

Passion Fruit

Roll

Wrap

Equipment you will use

Aluminum Foil

To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

2teaspoons

cornflour 2teaspoons

instant coffee 2teaspoons

white wine vinegar or cider vinegar 5

egg whites 200grams

golden caster sugar 1small handful

pistachios, sliced lengthways 1small

mango 250grams

carton mascarpone 148milliliters

carton double cream 1

passion fruit 1serving

icing sugar, for sifting

Recommended wine: Dornfelder, Riesling

Rouladen on the menu? Try pairing with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.