Apricot Meringue Roulade

8 Ingredients

Number of servings

1 pinch salt
4 large egg, whites
225grams caster sugar
25grams flaked almonds
2teaspoons icing sugar (to dust)
1 1/4 cup double cream
400grams apricot
2 passion fruits, seeds and pulp

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 190°C (Gas 5). Line the Swiss roll tin with baking parchment. Place the egg whites in a bowl with a pinch of salt and whisk with an electric hand whisk until soft peaks form. Whisk in the sugar 1 tablespoon at a time until the mixture is stiff and shiny. Spoon into the Swiss roll tin and smooth into the corners. Scatter the flaked almonds over the top, then bake for 15-20 minutes, or until just firm to the touch and golden. Turn the meringue out on to a sheet of baking parchment dusted with icing sugar, and leave to cool.

Step 2 of 3

Meanwhile, place the cream in a bowl and whisk with an electric hand whisk until soft peaks form. Spread the cream over the meringue, then scatter over the apricots and passion fruit seeds. Roll the meringue up, starting from one short end and using the parchment to help you. Wrap tightly in the baking parchment, cover with foil, and freeze.

Step 3 of 3

To serve the roulade, unwrap it from the foil and baking parchment, and place on a serving plate. Defrost overnight in the refrigerator, or for a few hours at room temperature. When ready to serve, dust with a little more icing sugar.