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Passion Fruit and Coconut Meringue Roulade

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“Try this for a summer treat! Do not worry if the roulade cracks a little. It's delicious. I'm not sure whether other countries have granadilla pulp in small tins, but otherwise use fresh pulp. You could also use another fruit, but granadilla has such a wonderful flavour! Cream of tartar stabilises egg whites. NOTE: We call passion fruit "granadilla" or "grenadilla" but the Zaar format does not recognise that ingredient.”

Ingredients Nutrition

  • 1 cup desiccated coconut, unsweetened if possible
  • 4 large egg whites
  • 12 teaspoon cream of tartar
  • 12 cup superfine sugar (caster sugar)
  • 1 cup confectioners' sugar (icing sugar)
  • 1 cup cream, for whipping
  • 4 teaspoons superfine sugar (caster)
  • 1 teaspoon vanilla
  • 7 ounces passion fruit pulp (usually 2 small tins)
  • 2 tablespoons superfine sugar (caster)
  • 2 teaspoons cornflour


  1. Oven: 180 deg Celsius.
  2. Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
  3. Beat egg whites until fairly stiff, and add cream of tartar in the process.
  4. Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
  5. Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
  6. Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
  7. For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
  8. Carefully open the roulade, spread on the cream filling, and roll it up again.
  9. Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
  10. Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
  11. When completely cooled, spread this topping over the roulade.
  12. Slice to serve.

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