This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the result will always be a winner.
- 4 pcs Large Eggs
- 100 gm Castor Sugar
- 1 tsp Cornflour
- 1 tsp White Wine Vinegar
- 1/4 tsp Salt
- 1 tsp Castor Sugar extra for dusting
- 300 gm Thickened or Double Cream lightly whipped
- 2 pcs Large Ripe Mango peeled and thinly sliced
- 45 gm Icing sugar
- 1 Butter melted to grease
Preheat the oven to 180°C. Lightly butter a 34cm x 24cm x 2cm Swiss roll tin or baking tray. Line the tin with lightly buttered baking paper, taking it up a few centimetres higher than the edges of the tin all the way around.
For the meringue, put the egg whites, caster sugar and salt into an electric mixer and beat them on medium-high for 6-8 minutes, until they're stiff with a lovely satiny sheen or until all the sugar dissolves, mixture is very thick and glossy and a long, trailing peak forms when the whisk is lifted. Whisk in cornflour and vinegar until just combined.
Scoop the mixture into the prepared tin and spread it out evenly with a long palette knife. Pop the tin into the oven, and bake the meringue for 10-12 minutes until it's set and a pale beige colour on top.
Sprinkle a large sheet of baking paper evenly with the extra teaspoon of sugar.
When the meringue is ready, take it out of the oven. Invert the meringue onto the sugared baking paper. Lift off the tin and gently loosen the lining paper around the edges but leave it in place on the meringue. Grasp both ends of the one of the long sides of the bottom layer of paper nearest to you, and gently roll the meringue onto itself, enclosing the lining paper. What you should end up with is a long paper-covered meringue cylinder. Carefully transfer it to a rack, seam-side down, and leave it to cool.
Use an electric beater to whisk cream until soft peaks form. Form in ¼ cup of passionfruit pulp. Spread cream mixture over meringue, leaving a 3cm border along far short side. Cover this with a layer of mango slices, reserving some to serve. Roll meringue up, beginning with closest short side. Dust with icing sugar. Now, using the paper to help you, roll the meringue onto itself to form a log, like a Swiss roll.
Shuffle the meringue to the edge of the board and carefully slide the roll onto a tray or platter that will fit in the fridge, with the seam side down.
When you're ready to serve, cut the roll into thick slices with a sharp knife. Use a wide spatula to carefully transfer the slices onto individual plates. Sit a little pile of the remaining mango slices on top of each slice, and drizzle the pulp from the passionfruit over the top.