beryl's rolled mango and passionfruit pavlova
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belinda jeffery's recipes

My recipes are easy. They’re for the food I like to eat. Simple, fresh, full of flavour and just a bit different. You certainly don't need any great cooking skills for them, you just need to like food and like eating – just like me. The rest is simple.

beryl's rolled mango and passionfruit pavlova

Beryl or Auntie Beryl as we called her, was my mother's closest friend and was very much a part of our lives. She was a wonderful and extraordinarily generous-hearted person and cooking was her passion. As I got older I adored cooking with her and this recipe was one of the first that we made together – it’s surprisingly quick to do, and is a rather gorgeous alternative to a traditional pavlova.

Pavlova:
5 large egg whites
180g caster sugar
1/4 teaspoon salt
1 extra teaspoon caster sugar, for dusting

Filling:
300ml thickened cream or double thick cream, lightly whipped
2 large ripe mangoes, peeled and very thinly sliced
4 passionfruit


Preheat the oven to 180C. Lightly butter a 34cm x 24cm x 2cm Swiss roll tin or baking tray. Line the tin with lightly buttered baking paper, taking it up a few centimetres higher than the edges of the tin all the way around.

For the meringue, put the egg whites, caster sugar and salt into an electric mixer and beat them on medium-high for 6-8 minutes, until they're stiff with a lovely satiny sheen. Scoop the mixture into the prepared tin and spread it out evenly with a long palette knife. Pop the tin into the oven, and bake the meringue for 10-12 minutes until it's set and a pale beige colour on top.

Sprinkle a large sheet of baking paper evenly with the extra teaspoon of sugar.

When the meringue is ready, take it out of the oven. Take your courage in both hands and, as carefully as you can, invert the meringue onto the sugared baking paper. Lift off the tin and gently loosen the lining paper around the edges but leave it in place on the meringue. Grasp both ends of the one of the long sides of the bottom layer of paper nearest to you, and gently roll the meringue onto itself, enclosing the lining paper. What you should end up with is a long paper-covered meringue cylinder. Carefully transfer it to a rack, seam-side down, and leave it to cool.

A few hours before you're ready to serve, gently unroll the meringue onto a board and ease away the top layer of lining paper. There will probably be quite big splits in it, but don't worry, the cream will glue it back together. Mop up any sugary syrup that has formed on or around the meringue with paper towel.

Spread the meringue evenly with the whipped cream. Cover this with a layer of mango slices, reserving some to serve. Now, using the paper to help you, roll the meringue onto itself to form a log, like a Swiss roll.

Now comes the only slightly tricky bit. You need to slide the roll onto a tray or platter that will fit in the fridge. The easiest way I've found to do this is to shuffle the meringue to the edge of the board and then roll it onto the tray, making sure its seam side is down. Use a long palette knife or spatula to push it gently away from you as you wiggle the paper out from underneath (or leave the paper underneath if it's too awkward.) Don't worry if it's lost its shape a bit; it's incredibly forgiving and you can just use your hands to gently tidy it up and reshape it. Cover it lightly and return it to the fridge. (Or you can slice it immediately if you need to.)

When you're ready to serve, cut the roll into thick slices with a sharp knife. Use a wide spatula to carefully transfer the slices onto individual plates. Sit a little pile of the remaining mango slices on top of each slice, and drizzle the pulp from the passionfruit over the top.

Serves 8.


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