Name: Tropical fruit roulade
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: serving
Cuisine: Dessert
Ingredients: 4 eggs white; 165 g castor sugar; 1 1/2 tsp vinegar white; 1 tsp vanilla extract; 1 tsp cardamom ground; 1/2 tsp cinnamon ground; 115 g granadillas pulp; 6 litchis sliced into quarters; 6 strawberries sliced into rounds; 250 g mascarpone cheese; dried coconut slices; for the frosting; 2 eggs white; 200 g castor sugar; 4 Tbs water; 1 Tbs vanilla extract

Recipe Disclaimer

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Ingredients (16)

4	eggs — white
165 g	castor sugar
1 1/2 tsp	vinegar — white
1 tsp	vanilla — extract
1 tsp	cardamom — ground
1/2 tsp	cinnamon — ground
115 g	granadillas — pulp
6	litchis — sliced into quarters
6	strawberries — sliced into rounds
250 g	mascarpone cheese
	dried coconut slices
	for the frosting
2	eggs — white
200 g	castor sugar
4 Tbs	water
1 Tbs	vanilla — extract

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Method:

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.