This dessert can be frozen up to a month ahead then half-thawed before serving.
FOR THE MERINGUE
2 tsp cornflour
2 tsp instant coffee powder
2 tsp white wine or cider vinegar
5 egg whites
225g/8oz golden caster sugar
a small handful of pistachios, sliced lengthways
icing sugar, for dusting
FOR THE FILLING
250g carton mascarpone, beaten
1 small mango, peeled and finely chopped
148ml carton double cream, whipped
1 passion fruit, halved, flesh scooped out
Takes 1 hour–1 hour 10 minutes, plus 30 minutes cooling • Serves 8
1 Preheat the oven to 140°C/Gas 1/fan oven 120°C. Line a 33×23cm/13×9in Swiss roll tin with baking parchment. Mix cornflour, coffee and vinegar. Set aside. Whisk egg whites to stiff peaks, gradually beat in sugar until quite thick. Whisk in coffee mix. Spread onto the paper. Scatter over the pistachios. Bake for 35–40 minutes until it feels crisp.
2 Make filling. Mix mascarpone and mango, fold in the cream. Set aside.
3 Leave cooked meringue in tin for 10 minutes, then transfer to a cooling rack, paper-side down. When cold, tip out onto a sheet of baking parchment dusted with icing sugar, paper-side up. Discard lining paper, spread cream over meringue. Drizzle passion fruit over, roll up guided by sugared paper. Serve half-thawed, dusted with icing sugar.
• Per serving 378 kcals, protein 4g, carbohydrate 34g, fat 26g, saturated fat 15g, fibre 1g, added sugar 26g, salt 0.21g