The Teflon Diamond Standard Awards


Mango & Passionfruit Roulade

"It's quite a quick dish to make and is a showstopper of a dinner party dessert. You can also use any seasonal fruit to make it but here the combination of the sweetness of the mango and sharpness of the passionfruit and the crunchy bits of the pips really work alongside the soft whipped cream, marshmallow texture and crunchy outside of the roulade, it's light in texture and makes a fantastic pudding to finish off a meal."


  • 3 large egg whites

  • 175g caster sugar

  • 1 tsp cornflour

  • 1 tsp malt vinegar

  • 1 tsp vanilla extract

  • 300ml double cream

  • 1 large ripe mango, peeled, stoned and cut into very small dice

  • 3 passion fruits (pulp scooped out and sieved – just pips needed)

  • Icing sugar for dusting

  • Physalis for decoration

  • 1 jar of passion fruit curd (separate recipe)

  • Egg & sugar quantity above for standard swiss roll baking sheet


  1. Oven on at 140/150C fan 130C

  2. Line baking sheet with baking parchment/silicone sheet (spray with oil for extra non-stick properties)

  3. Beat egg whites until doubled in size.

  4. Slowly whisk in sugar until thick and shiny.

  5. Add cornflour, vinegar and vanilla extract.

  6. Spoon into tin and spread out with pallet knife.

  7. Bake for 20 minutes. (whilst this is in oven, get on with the filling).

  8. Finely dice the mango.

  9. Whip the cream.

  10. When the meringue is baked, remove from oven, place over a sheet of damp greaseproof paper.

  11. Leave for a few minutes.

  12. Turn upside down onto some paper dusted with icing sugar.

  13. Spread over passion fruit curd, (when cool) then the whisked double cream, followed by the chopped mango and then finally some of the passion fruit pulp (just the pips).

  14. Use the paper to help carefully roll up the roulade.

  15. Put onto serving plate, dust with icing sugar and decorate physalis.

  16. Maybe some glitter and other decoration.