Passion Fruit Meringue Roulade with Crispy Rice

Tart fruit, soft cream and a crunchy topping

This meringue roulade is all about contrast: a thin outside that turns lightly crisp in the oven, a soft centre and a creamy filling with bright fruit acidity. Passion fruit works well here because the rich, lightly sweetened whipped cream rounds out its bold flavour without hiding it. The seeds also add a subtle crunch. Ripe passion fruits are often available year-round; choose fruits with wrinkled skin if you want to use them soon. Smooth skin doesn’t necessarily mean the fruit is unripe, but it may need a little more time to ripen.

For a pliable meringue, it’s important that the bowl and beaters are completely free of grease: even a little egg yolk can make the whites harder to whip. Beat the egg whites until foamy first, then gradually add the sugar. This gives the meringue time to develop a firm, glossy texture. Cornflour helps keep the inside soft, while a little vinegar supports the structure. Don’t bake the sheet until it’s dry all the way through; a lightly golden surface with a soft centre is easier to roll up. The sheet may crack a little as it cools. That’s normal, and the filling will hold the roulade together.

Puffed rice is a practical base for the crunchy topping. Briefly frying the grains in butter gives them a toasted flavour while keeping them light and crisp. Keep the pan over medium heat and stir constantly: small puffed grains brown quickly. Let them cool completely before scattering them over the roulade. Add them just before serving, as moisture from the cream will make the rice less crisp over time. If you can’t find puffed rice, you can also use unsweetened rice crispies; toast them briefly and gently, as they’re already crisp.

Fill the meringue only once it has cooled completely, otherwise the whipped cream will melt. Use cold cream whipped until firm, and spoon the passion fruit on in small amounts so the filling doesn’t get too wet. For less tartness, you can leave out some of the passion fruit pulp; for a smoother result, you can strain it, though this will remove the seeds. Serve the roulade in slices as a dessert, with extra passion fruit on the side if you like. Store leftovers covered in the fridge and eat them within two days; the rice won’t stay crisp, so store it separately.