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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

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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