Tallulah’s Kitchen: Passion fruit Meringue Roulade

Tallulah’s Kitchen: Passion fruit Meringue Roulade

Hello and Welcome to March’s edition of The Listing!

This month I would like to share with you a recipe for a simple, yet impressive, dessert which is always very well received in the Le Fey house. Although this recipe has fresh passion fruits and passion fruit curd, there is no reason why you couldn’t alter this to suit your fancy. How about orange curd with mandarin segments, or blackcurrant curd with summer fruits, or perhaps even flavour the cream with coffee and add chopped walnuts or caramel or banana… I would love to hear your flavour combinations!

Passion fruit Meringue Roulade
1tsp cornflour
1tsp white wine vinegar
4 egg whites from happy and healthy free
running hens
250g caster sugar
250ml double cream
2 tbsp passion fruit liquor (optional but
5 tbsp Passion fruit curd
4 passion fruit
Icing sugar to dust with

You will also require a 30 x 20 lined with baking parchment.

We will begin by making the meringue so, in an absolutely grease free bowl, whisk the egg whites until they can stand in peaks. Gradually whisk in all caster sugar until the mixture becomes smooth and glossy. In a separate bowl mix the cornflour and the vinegar together, then lightly whisk that mixture into the egg whites. Next spoon the meringue mix onto the baking tin, take care to reach the edges and corners and also aim for a smooth, even finish.

Bake for 5 minutes at 200°C, then lower the temperature to 170°C for a further 20 minutes. Keep an eye on your meringue and if it starts to colour too much you may need to adjust the cooking time or temperature. Allow the meringue to cool for 5 minutes in the tin before handling it. When you are ready, turn out the meringue (top side facing down) on to an icing sugar sprinkled work top. Peel off the baking parchment and leave to cool off completely.

While this is happening, whip the cream until it can stand in stiff peaks and stir in the Passion fruit liquor. Now the meringue is completely cool, spread the cream over the entire surface of the meringue, and randomly drizzle the passion fruit and the passion fruit curd over the top. Next, take a deep breath and roll up the meringue across the width – just like a Swiss roll. Transfer to its ultimate serving plate and leave in the fridge to set and chill for one hour before dusting with icing sugar and serving.

This roulade is best eaten on the day it is made, but if you are lucky enough to have leftovers it will keep for one day in the fridge but it will loose its texture and begins to look like it has “melted.” (A perfect excuse for a “Nigella style” midnight fridge raid if ever you needed one!).

Tallulah Le Fey