This roulade is filled with cream and coconut cream to complement the tropical mango and sweet strawberries, all rolled up in a light meringue.
Serves: 8 – 10 portions
Hands-on time: 50 minutes
Baking time: 25 minutes
Skill level: Needs skill
For the meringue:
4 large egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
For the lime curd:
finely grated zest and juice of 3 unwaxed limes
4 large egg yolks
100g caster sugar
50g unsalted butter, diced
For the filling:
170ml double cream
2 tbsp light brown soft sugar
160ml thick coconut cream, chilled thoroughly
1/4 tsp coconut extract
1 ripe mango, destoned and flesh cut into 5cm dice
150g strawberries, hulled and sliced (reserve 2 or 3 whole strawberries, to decorate)
1 tbsp coconut flakes
zest of 1 unwaxed lime
icing sugar, to dust
You will also need:
20 x 30cm Swiss roll tin, oiled, then lined with baking paper
Wire cooling rack lined with a sheet of baking paper
Step 1 – Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2 – Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until the whites start to hold soft peaks, then add the caster sugar 1 tablespoon at a time. When the meringue is stiff and glossy, fold in the cornflour, vinegar and vanilla extract. Spread the meringue into the prepared tin, and smooth the surface. Bake for 25 minutes, until the meringue is firm to the touch, then remove from the oven and set aside to cool.
Step 3 – While the meringue is baking, make the lime curd. Place the lime zest and juice, egg yolks and sugar in a bowl suspended over a pan of gently simmering water. Stir continuously with a wooden spoon until the curd has thickened enough to coat the back of the spoon. (Be patient!) Pour the curd through a sieve into a bowl to remove any bits, then stir in the butter. Leave to cool completely.
Step 4 – Invert the meringue from the tin onto the lined wire rack. Peel away the baking paper and cool to room temperature, if necessary.
Step 5 – Make the filling. Using an electric hand whisk, whisk together the double cream and sugar until it forms soft peaks. Add the chilled coconut cream and coconut extract, whisking again until thickened.
Step 6 – Add about half of the prepared lime curd to the cream mixture, and gently ripple together with a spatula, leaving streaks of the curd through the cream.
Step 7 – Slide the meringue, with the baking paper, onto a worktop. Turn the meringue so that the short edge is closest to your body. Spread three quarters of the cream mixture over the meringue, leaving a 1cm gap around the edge. Scatter the mango and strawberry pieces evenly over the top, keeping back some of the mango for decoration.
Step 8 – Use a sharp knife to score a line 1cm in from the short edge. Fold over the scored edge, and press it down gently. Pick up the sheet of baking paper underneath, and use it to help you roll the meringue over. Take your time. Remove some fruit if you have overfilled.
Step 9 – Spread the remaining cream mixture on top of the roulade and scatter over the reserved mango. Halve the reserved whole strawberries and place these on top, too. Decorate with the flaked coconut and the lime zest and finally dust with icing sugar.