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Rolled soft meringue with tropical fruit and lime mascarpone


This dessert, almost an inside-out pavlova, is adapted from a recipe in Christine Manfield's book Desserts.

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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Luscious late-harvest riesling.

Featured in

Dec 2012

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