Tropical fruit roulade
This summery treat is a take on an old treasured memory of watching my mom in the kitchen making her famous swiss roll cakes. I love experimenting with meringue and thought it would be a great addition to our summer festive tables with all of the seasonal fruit that reminds us of summers past.
- 4 egg whites
- 165 g caster sugar
- 1 1/2 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 115 g granadilla pulp
- 6 litchis - sliced into quarters
- 6 strawberries - sliced into rounds
- 250 g Mascarpone
- dried coconut slices
- FOR THE FROSTING
- 2 egg whites
- 200 g caster sugar
- 4 Tbs water
- 1 Tbs vanilla extract
Preheat oven to 160 °C. Line a baking tray with baking paper or a silicone mat. In a bowl of a stand mixer of using an electric handheld mixer, whisk the egg whites and salt on a medium speed just before medium peaks is achieved. With the mixer running, add 125g of sugar, 1 Tablespoon at a time. Whisk until the sugar is dissolved and mixture is thick and glossy. Add cornflour, vinegar and vanilla extract, whisk in quickly to combine.
Spread mixture evenly into prepared pan.
In a separate bowl, combine the remaining 40g of sugar and the ground spices. Then sprinkle the mix evenly over the meringue. Bake for 14 minutes or until the meringue springs back when pressed. Remove from the oven, place a clean tea towel over the top, then a chopping board, and turn over onto the tea towel and chopping board. Gently remove baking paper and pan. Cover and let cool at room temperature for about 15-20 minutes
To make the cream spread, mix the Mascarpone and granadilla pulp together until combined and smooth.
Spread the Mascarpone mixture evenly onto the meringue base. Leave a 2cm border gap on all sides. Add the sliced litchis, strawberries and coconut slices.
Carefully roll up from the other short end by lifting the tea towel to slowly ease the meringue into a roll.
Transfer to a flat tray and chill in the refrigerator for 30 minutes before serving.
To make the meringue frosting, whisk the egg whites until stiff peaks form. In a saucepan, mix the sugar and water, then simmer for 5 minutes or until a thick syrup consistency is achieved. In a thin stream, add the syrup to the beaten egg whites, fold in the vanilla extract.
Remove tea towel and transfer onto a serving platter. Smooth the meringue frosting over the roulade, using a blowtorch, toast the frosting as you wish. Sprinkle over dried coconut and serve.