Photo credit: Kim Lightbody
Meringue roulade, clementine curd, Cornish cream, passion fruit
This is a wonderful pudding that works with different seasonal fruits and will dazzle any guests at your supper table. Chewy and delicious meringue is loved by all. Life is sweeter.
Passion fruits are generally sold when they are smooth to the touch but are not truly ripe until they are lightly pitted and wrinkled, which indicates they are juicy.
- 6 egg whites
- 12oz/350g caster sugar
- Finely grated zest and juice of 1 clementine
- 40g caster sugar
- 2 large free range eggs
- 50g unsalted butter
- 300ml Cornish double cream
- 50ml Citrus Vodka
- 6 passion fruits, ripe and wrinkled
- Icing sugar, to finish
Start by making the filling. Put the first three ingredients for the curd in a bowl and whisk together. Then add the butter, cut into cubes, and fit the bowl over a pan of simmering water. Whisk until the curd thickens, about 10 minutes. Set aside.
You will need a baking tray measuring approx 36cm x 30cm, with shallow sides. Set the oven to 200’C/ Gas 6. Line the baking tray with a piece of parchment, making sure it comes up the sides.
Separate eggs, put the egg whites in a large bowl and whisk until they are stiff peaks then slowly add the sugar. Do not over-mix. Bake for 10 mins at 200’C/ Gas 6. Then reduce the oven temperature to 100’C and continue to bake the meringue for 15 minutes.
When cooked, allow to cool slightly, put a piece of greaseproof down on the work surface, cover lightly with icing sugar, then confidently turn the roulade out, crust side down. Carefully peel away the paper and allow it to cool. When you are ready to roll, spread the orange curd over the surface. Whip the cream until it will stand in soft peaks and fold in the citrus vodka. Cut the passion fruits in half and spread the juice and seeds over the cream.
Now take the one short end of the greaseproof paper and use it to help roll up the roulade. Place on a serving plate, dust with icing sugar, decorate with rosemary and halved passion fruits.
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