We’re approaching the end of the two-year publishing period earmarked for this blog back in January 2020. Reviewing the collection, I find relatively few pudding recipes, so here’s a trusted favourite to redress the balance. The source is Darina Allen’s excellent Ballymaloe Cookery Course book, a present from Grandma in 2007 which has proved to be both instructive and inspirational. This version is filled with mango and served with a passionfruit sauce, but you can use any seasonal fruits of your choice and serve with a complementary sauce, such as a raspberry coulis.
Serves 8-10
Ingredients
Meringue
4 large egg whites
225g caster sugar
Mango and passion fruit sauce
1 large ripe mango
4 passion fruit
1-2 tbsp freshly squeezed lime juice
1-2 tbsp caster sugar
Filling
1 large ripe mango, peeled and thinly sliced
2 passion fruit
425-600 ml whipped cream (use double or whipping cream and be careful not to over-whip)
You will also need a swiss roll tin 32 x 20 cm lined with tin foil and brushed with non-scented vegetable oil.
Method
Preheat the oven to 160 (fan).
Ballymaloe’s ‘Break all the Rules’ method for making meringue is to put everything into a spanking clean bowl together, rather than adding the sugar gradually. Using a stand mixer or a hand whisk, break up the egg whites and then add the sugar in one go. Whisk at full speed until the mixture forms stiff, dry peaks. Spread the meringue gently over the tin with a palette knife: it should be quite thick and bouncy. Bake in the oven for 15-20 minutes. Put a sheet of tin foil on the work top and turn the roulade onto it. Remove the base foil and allow the meringue to cool.
Meanwhile, make the mango and passion fruit sauce: peel the mango, chop the flesh and purée in a food processor. Transfer to a bowl or jug, add the passion fruit seeds and juice, freshly squeezed lime juice and sugar to taste. Cover and chill. Separately, slice the mango for the filling and mix gently with the passion fruit seeds and juice.
To assemble the roulade, turn the meringue onto a sheet of baking paper dredged with icing sugar. Spread two-thirds of the cream over the roulade, cover with a layer of fruit (reserving some for decoration). Hold your breath and roll it all up like a swiss roll.
Transfer to a serving dish. If you feel inclined to, pipe some rosettes of cream on the top, decorate with some of the reserved fruit, dredge with icing sugar and serve with the sauce.
Years of Practice 