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For the meringue roulade:

  • Egg white 120 g
  • Caster sugar 200 g
  • Icing sugar 100 g

For the Passion fruit:

  • Passion fruit (flesh and seeds only) 100 g
  • Cornflour 2 g

For the cardamom cream:

To build:

  • Raspberries 200 g
  1. For the meringue roulade:

    • Place the egg whites into a machine with a whisk attachment.
    • Whisk until firm peaks are achieved.
    • Slowly add in the caster sugar a little at a time until the sugar is fully incorporated.
    • Line a flat gastronorm tray with a silicon mat or greaseproof paper.
    • Spread a thin layer of the meringue mix on to the tray.
    • Bake at 130°C for 12 min. the roulade is ready when it springs back under light pressure.
    • Place a sheet of greaseproof paper on the side and dust with half the icing sugar.
    • Turn the meringue out on to the greaseproof and leave for 5 min.
    • Remove the silicon mat dust the remaining icing sugar on the meringue.
  2. For the Passion fruit:

    • Add the flesh and seeds to a pan and bring to the boil.
    • In a bowl mix the cornflour with a table spoon of water.
    • Pour the cornflour mix into the pan and stir until the passion fruit mix thickens slightly.
    • Remove from the heat and allow to cool.
  3. For the cardamom cream:

    • Whisk the MEADOWLAND Double, condensed milk and cardamom powder to stiff peaks.
  4. To build:

    • Remove the silicon mat from the meringue.
    • Spread an even layer of the passion fruit over the top.
    • Spread over the cardamom cream and cover with crushed raspberries.
    • From the long side of the roulade roll over the long edge using the greaseproof as leverage to keep it as a tight roll.
    • Once rolled, place into a freezer for 4 hours and allow to freeze.
    • Serve with fresh raspberries and mint.
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