Fruity meringue roulade

Recipe from: 3/4/2004 12:00:00 AM

Ingredients 12
Servings 1


Serving Change
  • 3
    large egg whites
  • pinch salt
  • 175
    castor sugar
  • 5
  • 5
    balsamic vinegar
  • 5
    vanilla essence
  • icing sugar for sprinkling on top
  • 200
    low-fat plain yoghurt
  • 1
    large ripe peach or quarter melon, peeled, stoned or seeded and diced
  • 4


Preheat the oven to 150 °C and line a 33 x 23 cm Swiss roll tin with baking paper.
Whisk the egg whites until foaming, add the salt and whisk until the mixture is double in volume.
Gradually whisk in the castor sugar and continue whisking until the mixture is thick and shiny.
Sift the cornflour on top and whisk into the egg whites.
Fold in the balsamic vinegar and vanilla essence using a metal spoon.
Spoon the mixture into the prepared tin, spreading evenly but taking care not to let the air escape.
Bake for 30 minutes or until the surface is firm.
Remove from the oven, cover with damp wax paper and stand for 10 minutes.
Sprinkle another sheet of wax paper with icing sugar.
Remove the damp paper and turn the meringue onto the paper sprinkled with icing sugar. Remove the lining.
Spread the yoghurt over the meringue.
Scatter the peach or melon pieces on top and spoon over the granadilla pulp.
Using the paper as a guide, roll up the roulade from one end.
956 kJ a serving

Read more on: bake  |  eggs

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