Passionfruit Meringue Roulade

It feels like a long time since I last published a recipe on How to cook good food. I have had an extremely busy work period both teaching and cooking and I am discovering just how hard it can be to keep on top of both work and blog.

Part of the busy workload involved cooking for two supper clubs, held on the last two Thursdays in a row. The launch night was a real success but completely all encompassing and I did wonder if I could summon up the same amount of energy to cook for the second one.

Anyone who has ever held a supper club and cooked for it single handedly will know exactly what I mean. It is physically challenging – or maybe I am just showing my more mature age 😉

The menu for the first two supper clubs featured Thai food, but for future supper clubs I will be choosing a different theme each month. I am thinking about selecting the menus from a different cook book each time in a similar vain to how Book for Cooks used to devise their menus – from featured cook book’s  – in their cafe at the back of the shop. I wonder if they still do this?

What I can tell you about the food I served was the resounding success in the dessert department. I created my sweet course incorporating flavours that I associate with Thai cookery and it seems that I may have hit upon a winner.

A passionfruit meringue roulade, served with home-made mango sorbet, sesame brittle, coconut crunch, Thai fruit salad and a vanilla mint syrup. It was almost too big for the dessert plate. Lesson learned. Next supper club I am pairing back, however the dessert plates returned to the kitchen impeccably clean.

I thought I should share the passionfruit meringue roulade with you and the sesame brittle, which I crushed and sprinkled over the roulade. I tried out a few roulades in practice runs which proved well worth doing. One awful roulade I tried included coconut mixed into the meringue, but this tasted very gritty and had an unpleasant texture.

The most reliable meringue roulade recipe you might guess, comes from Mary Berry. The crisp, delicate meringue shell gave way to a perfectly soft and fluffy centre and only took twenty three minutes to turn out this good. The rest of the recipe is mine.

You can see some of the photos from The Epsom Supper Club here.

Here are some more passionfruit desserts ideas for you:

Passionfruit & raspberry tart – Gourmet Baking

Banana cream pie with passionfruit & coconut – The Boy Who Bakes

Mascarpone passionfruit clouds – The Londoner

Chocolate strawberry & passionfruit tart – Sew White

Passionfruit & white chocolate profiteroles – Casa Costello

Print

Passionfruit Meringue Roulade

An alternative meringue recipe

Course Dessert

Cuisine French

Keyword passionfruit meringue roulade

Prep Time 10 minutes

Cook Time 23 minutes

Total Time 33 minutes

Servings 10

Author Laura Scott

Ingredients

• For the roulade:
• Follow the recipe link in the post for the roulade base
• For the filling:
• 500 ml double cream whipped to soft peaks whipped to soft peaks
• 9 passion fruits flesh scooped out into a bowl
• 1 tsp vanilla bean paste
• For the sesame brittle:
• 5 tbsp toasted sesame seeds toast seeds in a hot oven for 10 minutes
• 100 g caster sugar
• a pinch of sea salt

Instructions

1. For the roulade:
2. Follow instruction to Mary Berry's meringue roulade recipe link in the post.
3. For the filling:
4. Fold the passion fruit seeds and vanilla bean paste into the whipped cream
5. Spread the mixture over the base of the meringue roulade and smooth it down, right out to the edges, with a spatula or a knife
6. Roll the roulade up to form a swiss roll shape. This is best done on a large sheet of baking parchment so that you can roll the paper and the roulade together as opposed to the meringue itself which is delicate
7. Once you have achieved a roulade shape, transfer using a fish slice, to a serving platter
8. For the sesame brittle:
9. Heat the sugar in a saucepan over a medium heat until the sugar begins to turn golden brown. Do not stir until most of the sugar has melted or it will crystallise and forms lumps.
10. When the sugar has turned into a golden liquid, tilt the pan to encourage all the sugar to melt to a uniform colour then add in the toasted sesame seeds and sea salt
11. Pour the caramel onto a tray lined with baking parchment and let it set until firm
12. Once the caramel is completely cool, blitz it into tiny pieces using a pestle & mortar or a food processor
13. Decorate the top of the roulade with the brittle and add a little more to each slice before serving

Recipe Notes

You can make the roulade a day ahead and fill it on the day you want to serve it.