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Rolled soft meringue with tropical fruit and lime mascarpone

You'll need

  • 250 gm
  • crème fraîche
  • 250 gm
  • mascarpone
  • 80 ml (1/3 cup)
  • thickened cream
  • 45 gm
  • caster sugar
  • Finely
  • grated rind of ½ lime
  • Scraped
  • seeds of 1 vanilla bean
  • Pulp
  • of 6 passionfruit, plus extra to serve
  • 2
  • bananas, diced
  • 1
  • mango, diced
  • ½
  • papaya, diced
  •  
  • Soft meringue
  • 250 gm
  • eggwhite (about 10 eggs)
  • 375 gm
  • caster sugar
  • 2 tsp
  • white vinegar
  • 2 tsp
  • cornflour
  • For dusting:
  • icing sugar

Method

  • 01
  • For soft meringue, preheat oven to 160C. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, beating and scraping down sides until sugar has dissolved and the mixture is smooth and glossy. Quickly stir in vinegar and cornflour, then spread evenly with a palette knife on a 24cm x 32cm oven tray lined with baking paper. Bake until crisp to touch on top (20 minutes). Remove from oven, cool slightly, then invert onto a piece of baking paper dusted with icing sugar and set aside to cool. Scatter with fruit.
  • 02
  • Whisk crème fraîche, mascarpone, cream, caster sugar, lime rind and vanilla seeds in an electric mixer until firm peaks form, then spread over fruit and meringue. Roll up from longest side facing you to form a log. Carefully wrap in plastic wrap and twist ends to enclose and refrigerate until firm (2-3 hours). To serve, slice thickly and drizzle with extra passionfruit pulp.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 20 min cooking (plus cooling, setting)
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At A Glance

  • Serves 12 people
  • 30 min preparation
  • 20 min cooking (plus cooling, setting)

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Luscious late-harvest riesling.

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