Passionfruit Roulade
Sarah Butler
Sarah Butler
Recipe - Blessington - Kenny
Passionfruit Roulade
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
3 Egg Whites
180g Caster Sugar
200ml Fresh Cream, Whipped
200g Mixed Berries
100g New Signature Tastes Passion Fruit Curd
1 tbsp Icing Sugar, for Decoration
Directions
- Preheat the oven to 200°C (180°C fan, gas mark 6).
- In a mixing bowl, beat the egg whites with a handheld or electric mixer for 1-3 minutes until soft peaks form. Gradually add the caster sugar while continuing to beat on medium speed until the meringue is glossy and stiff.
- Line a 33 x 20 cm (13 x 8 inch) tin with parchment paper.
- Spread the meringue evenly into the lined tin and bake on the lower oven rack for 7 minutes.
- Reduce the oven temperature to 140°C (120°C fan, gas mark 1) and bake for an additional 10-12 minutes, until firm.
- Remove the meringue from the oven and carefully invert it onto a sheet of parchment paper. Remove the parchment from the back of the meringue and allow it to cool completely.
- Once cool, spread the whipped cream evenly over the surface. Decorate with mixed berries and drizzle the passionfruit curd on top.
- Gently roll the roulade from one long edge, using the parchment paper to assist with the rolling. It’s fine if it cracks slightly—this is the nature of a roulade, and a dusting of icing sugar will conceal any imperfections.
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Free Range Large Eggs (6 Piece)
€2.30€0.38 each
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Frozen Mixed Berries (340 g)
€1.45€4.26/kg
Not Available
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
Directions
- Preheat the oven to 200°C (180°C fan, gas mark 6).
- In a mixing bowl, beat the egg whites with a handheld or electric mixer for 1-3 minutes until soft peaks form. Gradually add the caster sugar while continuing to beat on medium speed until the meringue is glossy and stiff.
- Line a 33 x 20 cm (13 x 8 inch) tin with parchment paper.
- Spread the meringue evenly into the lined tin and bake on the lower oven rack for 7 minutes.
- Reduce the oven temperature to 140°C (120°C fan, gas mark 1) and bake for an additional 10-12 minutes, until firm.
- Remove the meringue from the oven and carefully invert it onto a sheet of parchment paper. Remove the parchment from the back of the meringue and allow it to cool completely.
- Once cool, spread the whipped cream evenly over the surface. Decorate with mixed berries and drizzle the passionfruit curd on top.
- Gently roll the roulade from one long edge, using the parchment paper to assist with the rolling. It’s fine if it cracks slightly—this is the nature of a roulade, and a dusting of icing sugar will conceal any imperfections.