A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free.
- 3 large egg whites
- 175g caster sugar
- 1 level tsp cornflour
- 1 tsp malt vinegar
- 1 tsp vanilla extract
- icing sugar, to dust
- 200g fat-free Greek yogurt
- 1 large ripe mango, peeled, stoned and diced
- 4 passion fruits, pulp only
- icing sugar (optional) and a few physalis, to decorate
- raspberry sauce, to serve (see 'Try' below)
- Preheat the oven to 150C/
gas 2/fan 130C. Line a 33x23cm
swiss roll tin with non-stick baking
parchment. Beat the egg whites
with an electric whisk until frothy
and doubled in bulk. Slowly whisk
in the caster sugar until thick and
shiny. Mix the cornflour, vinegar
and vanilla extract, then whisk into
the egg whites.
- Spoon into the tin and level the
surface carefully, so you don’t push
out the air. Bake for 30 minutes until
the meringue surface is just firm.
- Remove from the oven and cover with damp greaseproof paper for
10 minutes. Dust another sheet of
greaseproof paper with icing sugar.
Discard the damp paper and turn
the meringue out on to the sugarcoated
paper. Peel off the lining
paper, then spread yogurt over the
meringue and scatter with mango
and passion fruit. Use the paper to
roll up the roulade from one short
end. Keep the join underneath. Sift
a little icing sugar on top if you like,
decorate with physalis and serve
with raspberry sauce.
source bbcgoodfood
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