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This Passion Fruit Meringue Roulade is light, creamy, and bursting with tropical flavor. The soft, marshmallowy meringue pairs perfectly with the tangy, silky passion fruit ermine frosting. It looks fancy but is surprisingly simple to make—and so worth it.
I have a thing for passion fruit. The tangy, aromatic pulp makes everything taste brighter. So when I say this Passion Fruit Meringue Roulade is something special, I’m not exaggerating. It’s one of those desserts that looks like it belongs in a fancy patisserie window but is surprisingly doable at home. And if you love soft, pillowy meringue paired with a silky, fruity filling, this one will win you over fast.
What is a meringue roulade ?
A meringue roulade is essentially a rolled dessert made from baked meringue instead of sponge cake. It’s similar in concept to a Swiss roll, but the texture is completely different. The meringue is whipped to stiff peaks with sugar, then gently folded with a few ingredients like vinegar and cornstarch to help stabilize it. After baking, the outside forms a thin, delicate crust, while the inside stays soft and marshmallowy—kind of like the inside of a pavlova.
Once baked and cooled, it’s filled with something creamy (like whipped cream, curd, or in this case, a dreamy passion fruit ermine frosting), then rolled up into a log. Don’t worry if it cracks a little while rolling—honestly, that’s part of the charm. The final dessert is light, airy, and sweet without being heavy. It’s perfect for when you want something that feels special but doesn’t require a lot of time to make.
What is an Ermine Frosting?
Ermine frosting, also known as boiled milk frosting or flour frosting, is a classic, old-fashioned buttercream that’s made by cooking a milk and flour mixture into a thick pudding, cooling it, and then whipping it with butter. It has a silky, smooth texture and is much less sweet than American buttercream. If you’ve never tried ermine frosting before, this is a perfect recipe to start with. It complements the meringue perfectly without overpowering it.
Why You’ll Like This Recipe
1. The meringue is marshmallowy soft inside with a delicate crust outside.
2. The passion fruit ermine frosting is creamy, tangy, and not too sweet, a perfect balance.
3. It’s naturally gluten-free (aside from the small amount of flour in the frosting).
4. It looks impressive, but doesn’t require complicated techniques.
Passion Fruit Meringue Roulade
Ingredients
Meringue Base
- 120 g egg whites
- 180 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp cornstarch
Passion Fruit Ermine Frosting
- Pulp from about 8 passion fruits
- 32 g all-purpose flour
- 225 g whole milk
- 200 g sugar
- ¼ tsp salt
- 225 g unsalted butter room temp
- ½ tsp almond extract
For filling and topping: (optional)
- Toasted sliced almonds As needed
Instructions
Prepare the passion fruit ermine frosting: (recommended the day before)
- Scoop out the pulp out from the passion fruit into a saucepan and bring it to a gentle simmer, then let it cook, stirring often to prevent burning. It will bubble and pop a bit, which is normal.
- Simmer until thickened and reduced to about 100 grams. This usually takes around 10–15 minutes, depending on how juicy your fruit is.
- If you don’t want the seeds in your frosting, you can strain them out before or after reducing. I personally like a few seeds for texture.
- Cook the flour, milk, sugar, and salt together over medium heat, whisking constantly, until it thickens into a runny smooth paste.
- Stir in the reduced passion fruit puree and
- Continue to cook until it thickens
- Cover with a cling wrap touching the surface and let it cool down completely
- Once cooled, beat the room-temperature butter until fluffy, then add the passion fruit mixture a spoonful at a time until it all comes together. Add almond extract
- Whip until smooth and silky.
Prepare the meringue:
- Separate the eggs while they are still cold. It's easier. Separate the yolks from the whites. Keep the yolks in the fridge for other use. Let the whites come to room temperature before using
- I use a jelly roll pan (10 x 15 inches). Lightly grease the bottom and sides of the pan with butter or neutral oil. This helps the parchment stay in place.
- Line the entire pan with parchment paper, making sure it goes up the sides a bit. Press it into the corners so it lays flat.
- Preheat the oven to 325 F (160 C) for a conventional oven and 310 F (150 C) for a convection oven. Position the rack in the middle of the oven.
- Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one) I beat on speed 4 on KA. Gradually add the sugar 2-3 tablespoons at a time and wait for about 20-30 seconds in between before adding the next. Once all the sugar is in, increase the speed to 6 and continue to beat until the meringue is glossy, thick and sugar has dissolved. You may need to stop halfway to scrape the sides of the bowl because some sugar sticks to the side of the bowl. This can take 10-15 minutes or even longer. Don't rush the process. Use your clean fingers to feel the meringue. If you feel some grittiness, that means the sugar hasn't completely dissolved yet. Continue beating
- The meringue should be thick and glossy and can hold its shape and some sharp lines. Make sure the meringue is really firm and stiff
- Fold in the vanilla, vinegar, and cornstarch gently. Spread it evenly on the prepared pan and bake for about 25 minutes. It should feel set but still springy to the touch.
- After baking, let it cool completely in the pan. Then invert it onto a clean sheet of parchment or a tea towel dusted lightly with powdered sugar. Peel off the parchment it baked on and set it aside while you make the filling
- Let the reduced pulp cool to room temperature before adding it to the frosting base.
Assembling:
- Spread most of the frosting evenly over the cooled meringue, leaving about an inch border all around.
- Sprinkle with some toasted sliced almonds if you like. This is optional
- Carefully roll it up from the long end side near you, using the parchment or tea towel to help guide it.
- It’s fragile, so don’t stress if there are cracks. It's part of the "design"
- Once rolled, place it seam-side down on a serving platter. Spread a little more of that frosting on top and sprinkle with sliced almonds for a bit of crunch.
- Keep it chilled in the fridge for 2-3 hours to let the filling set
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Don’t overbake the meringue or it’ll crack too much when rolling. Slight cracks are normal though.
2. Let the frosting base cool completely before mixing with the butter or it’ll split.
3. You can make the passion fruit puree ahead and refrigerate it until needed.
4. If you don’t have fresh passion fruits, bottled 100% passion fruit puree (unsweetened) works too, just reduce it slightly.
FAQ and Troubleshooting
1. Can I make this ahead of time?
Yes! You can make the meringue roulade a day in advance. Once filled and rolled, store it in the fridge loosely covered. It actually slices even better after it’s chilled for a few hours.
2. Can I use bottled passion fruit puree?
Absolutely. Just make sure it’s 100% passion fruit with no added sugar. Cook it down slightly to intensify the flavor, just like you would with fresh fruit pulp.
3. My meringue cracked a lot when I rolled it—what went wrong?
A few small cracks are totally normal and part of the charm. But if it cracked a lot, it could be:
-Slightly overbaked meringue (too dry)
-Not rolled while still slightly pliable
-Cooling too long uncovered (drying out the top)
To help prevent major cracks, make sure not to overbake and roll it soon after it’s cooled but not left out too long.
4. My ermine frosting looks curdled—can I save it?
Yes! If your frosting looks like it’s split, it’s likely a temperature issue. Either the pudding was too cold, or the butter too warm. Keep beating—it often comes together after a few minutes. If not, warm the bowl very slightly over a warm water bath and beat again.
5. Can I freeze the roulade?
Technically yes, but the texture is best fresh. The meringue might weep a little after thawing. If you do freeze it, wrap it tightly and thaw in the fridge overnight before serving.
6. Can I use another filling?
Definitely! Whipped cream, lemon curd, mascarpone-based fillings, or even chocolate ganache would be delicious. I just really love the bright tang of passion fruit here.
This roulade is light, creamy, and bursting with tropical flavor—kind of like a pavlova meets Swiss roll but even better. It’s my go-to when I want to serve something a little different but still crowd-pleasing. Plus, the contrast between the tangy filling and the sweet, marshmallowy meringue? Chef’s kiss.
Let me know if you try it! Definitely don’t skip the almond sprinkle on top. It’s the crunch that pulls everything together.
