Meringue roll with passion fruit sour cream

Ingredients

Directions

1. 1

   Line a baking tray (inside dimensions 24 x 36 cm) with baking paper and spread a thin layer of oil on it. Whisk the egg white with the whisk of the hand mixer until stiff, allowing about half of the powdered sugar to trickle in. Continue beating for a few minutes. Mix the remaining icing sugar, 1 packet of vanillin sugar and starch. Add the sugar mix and lemon juice and continue beating until the mixture is very firm and shiny. Pour onto baking parchment and spread evenly. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 25 minutes until the surface is crispy and easily separates from the baking paper.

2. 2

   Remove and leave to cool on the tray for a few minutes. Dust 1 piece of baking paper with icing sugar. Turn the meringue plate over onto the baking parchment, remove the baked paper. Cover the plate with a slightly damp cloth and let it cool down. Soak 1 and 3 sheets of gelatine in cold water. Peel and puree the mango. Halve the passion fruit and spoon out the pulp. Boil up the pulp and 1 tablespoon of sugar. Remove from the heat, allow to cool briefly and stir in pressed-out gelatine. Stir the passion fruit into the mango puree and chill. Mix sour cream, 1 packet of vanilla sugar and 50 g sugar. Melt 2 sheets of squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream.

3. 3

   Boil up the pulp and 1 tablespoon of sugar. Remove from the heat, allow to cool briefly and stir in pressed-out gelatine. Stir the passion fruit into the mango puree and chill. Mix sour cream, 1 packet of vanilla sugar and 50 g sugar. Melt 2 sheets of squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream until it starts to gel. Whip cream until stiff and fold into the cream. Pour onto the meringue platter and spread, leaving an approx. 1 cm wide rim all around. Pour mango puree in streaks onto the cream. As soon as the cream starts to get a little tighter, roll up the meringue from the long side. Chill the roll for about 3 hours. Dust with icing sugar before serving and serve

4. 4

   Chill the cream until it starts to gel. Whip cream until stiff and fold into the cream. Pour onto the meringue platter and spread, leaving an approx. 1 cm wide rim all around. Pour mango puree in streaks onto the cream. As soon as the cream starts to get a little tighter, roll up the meringue from the long side. Chill the roll for about 3 hours. Dust with icing sugar before serving and serve

5. 5

   waiting time approx. 3 1/4 hours