Jo Pratt says: “No matter how full you might be at the end of a meal, no one will be able to turn down a slice of this fruity dessert. The pillowy marshmallow meringue is balanced perfectly with the tangy tropical fruits and mellow coconut liqueur.

“If you are planning on making this a few hours ahead of serving, then I suggest you firmly wrap the roulade in some baking parchment and chill in the fridge, so it retains its shape.”

Serves 6-8

Ingredients

For the meringue:

4 egg whites
175g/6 oz/scant 1 cup caster (superfine) sugar
1 tsp cornflour (cornstarch)
1 tsp lime juice
finely grated zest of 1 lime
icing (confectioners’) sugar, for dusting

For the filling:

1 ripe mango, peeled and roughly chopped
2 tbsp coconut liqueur
juice of ½ lime
3 tbsp caster (superfine) sugar
200ml/7 fl oz/generous ¾ cup double (heavy) cream
3 ripe passion fruit

To serve:

icing (confectioners’) sugar, for dusting
handful toasted coconut flakes
finely grated zest of ½ lime

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a 35 x 25cm x 2cm/14 x 10 x ¾ inch rectangular tin with baking parchment.

Line a wire rack with baking parchment and dust with icing sugar.

To make the meringue, whisk the egg whites in a large bowl with an electric mixer until they form soft peaks. Add half of the sugar and continue to whisk for a couple of minutes. Mix the cornflour into the remaining sugar and add to the egg whites with the lime juice and zest. Continue to whisk until you have a firm glossy meringue that holds in stiff peaks.

Spread the meringue over the prepared baking tray. Bake for 25 minutes until lightly browned and just firm to the touch, but not at all solid. The meringue will have puffed up quite a lot but don’t worry, it will flatten when cooling. Remove from the oven and immediately turn it out onto the prepared wire rack. Peel away the parchment on the top, and leave the meringue to completely cool.

Put the mango, coconut liqueur, lime juice and sugar in a food processor and blitz to a purée. Whisk the cream until it forms soft peaks, then fold through the mango purée and passion fruit pulp.

Spread the filling onto the meringue, leaving a 2cm/¾ inch border. Starting at one long edge of the meringue, gently roll the roulade away from you into a log shape, ending with the seam underneath. Don’t worry if the meringue cracks, this all adds character!

Transfer to a serving plate, dust with more icing sugar, scatter over toasted coconut flakes and a grating of lime zest.

To make dairy-free: Coconut cream makes a great alternative. Put 2 x 400g/14 oz tins of coconut milk in the fridge and leave overnight. When ready, carefully scoop the solid coconut cream from the top of the cans into a large mixing bowl. Using an electric whisk, whisk the coconut cream until it’s light and airy. Whisk in 2 tablespoons icing (confectioners’) sugar and 1 tablespoon cornflour (cornstarch). Spread over the meringue roulade and top with the fruit. The coconut cream texture isn’t as stable as a dairy cream, so best to make it and assemble just before serving.

From The Flexible Baker by Jo Pratt (£20, White Lion Publishing), out now

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