Passion Fruit Meringue Roulade

Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 25

Total Time: 1 5

Servings: servings

Calories: 428kcal

Author: Marvellina

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.

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US Customary - Metric

Equipment

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

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