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It-Tnejn Li huma 03.02.11

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Serves 8


4 egg whites

225g caster sugar

1 level teaspoon cornflour

1 teaspoon white wine vinegar

1 teaspoon vanilla extract

Icing sugar, for dusting


For the filling

2 ripe passion fruit

200g low fat cream cheese

250g fresh raspberries



  • - preheat oven to 200C/gas6
  • - place the egg whites in a large mixing bowl, add a pinch of slat and use an electric whisk to beat them, starting on a low speed, until they are foamy, then increasing the speed until they hold stiff peaks
  • - now start to add the caster sugar, a tablespoon at a time, whisking after each addition, until the mixture is smooth and glossy
  • - when about two thirds of the sugar has been incorporated, ad the cornflour, vinegar and vanilla, then continue to beat in the remainder of the sugar
  • - spread the meringue evenly in the lined tray, then bake in the middle of the oven for 9 minutes; reduce the temperature to 170C/gas3 and bake for a further 9 minutes; the surface should be firm, but the meringue should still feel soft and mallowy
  • - remove from the oven - it will look large and pillowy, but it will deflate; cover with a clean tea towel (this keeps the meringue soft, so it won't crack when rolled) then leave to cool.
  • - for the filling, scoop the seeds and pulp from the passion fruit into a bowl, then mix in the cream cheese using a wooden spoon; the meringue will soften once filled, so it is best to fill it just before serving
  • - place a piece of baking parchment a little larger than the meringue sheet on the work surface and dust it with icing sugar
  • - remove the tea towel from the top of the meringue and turn it out on to the parchment; carefully peel off the lining paper, then spread the filling all over the meringue and scatter the raspberries on top
  • - using the paper to help you, roll up the roulade from one of the long sides; slice and serve