Think of a very delicate dessert. Soft as a cloud on the inside, crunchy on the outside. Which combines the sweetness of the meringue with the sourness of raspberries and passion fruit sauce. You have found it! The meringue roll filled with fresh whipped cream, raspberries and passion fruit is something delicious and delicate, perfect to serve at the end of a meal or at tea time.
Preparing it is not difficult but requires precision and attention. Observe all the steps carefully by reading the recipe carefully before starting.
For the meringue:
- Albumen of 5 eggs
- 275g of sugar
For the meringue filling:
- 250ml fresh cream
For the passion fruit sauce:
- 225g of sugar
- 5 egg yolk
- 100g of butter
- The pulp of 5 or 6 passion fruit
Prepare the meringue:
First, turn on the fan oven at 180°.
Separate the egg whites from the yolks and reserve the yolks, which will be used to prepare the passion fruit sauce.
Whip the egg whites with the electric whisk at maximum speed, until they become like clouds.
Gradually add the sugar, one spoonful at a time, always with the whisk on maximum speed. The compound will become shiny and compact.
Pour the mixture onto a baking tray covered with parchment paper, spreading it with the back of a spoon to level the height of the mixture, following the rectangular shape with a height of about 2cm.
Bake in a convection oven at 180° for 8 minutes, then drop to 140° for 15 minutes.
In the meantime prepare the passion fruit sauce:
Prepare a saucepan for cooking in a double boiler. Pour the butter, sugar and passion fruit pulp, mixing well. Lastly, add the egg yolks, whisking constantly, cooking for about 8 to 10 minutes, or until thickened to form a smooth, velvety sauce. To be sure that the sauce is ready and cooked, just check with the back of a spoon: it will be perfect when the sauce is "opaque" on the back of the spoon.
Let the sauce cool to room temperature. Whip the cream until stiff.
Meanwhile the meringue will be ready to come out of the oven.
Prepare a sheet of parchment paper sprinkled with granulated sugar. It will be the base where you will turn the meringue right out of the oven, turning the pan upside down.
The flipped meringue will have parchment paper on both sides. Gently lift the paper from the top, exposing the meringue.
Sprinkle the surface of the meringue with the whipped cream, leveling with the licker. Add the passion fruit sauce with a spoon without covering too much, as for a "marble" effect. Finally add the raspberries.
Now it's time to form the roll. The easiest way is to get help from the paper that is under the meringue. Start by wrapping the first part of the edge with your hands, go on then lifting the paper and gently accompanying the meringue, gradually forming the roll. It's not difficult but it does require patience and a little "gentle resolve".
Finally decorate with fresh raspberries, edible flowers and chocolate eggs!