How long does Pineapple Meringue Roulade take?

170 minutes in total: 30 minutes of preparation and 20 minutes of cooking. Add 120 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Silicone baking sheet. See all 108 recipes for the Silicone baking sheet on this site.

How many people does it serve?

The quantities are for 10 servings. Use the − and + buttons above the ingredients to adjust them.

Use eggs at room temperature and a spotless, dry whisk bowl: the whites rise higher, and the meringue holds its shape when rolled.

Is it suitable for special diets?

Yes, this recipe is vegetarian · gluten-free.

Desserts · Vegetarian · Gluten-free

Pineapple Meringue Roulade

Name: Pineapple Meringue Roulade
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Yield: 10 servings
Ingredients: 3 egg whites; 120 g (2/3 cup) sugar; 3 ml (1/2 tsp) cornflour (cornstarch); 3 ml (1/2 tsp) white vinegar; Filling: 150 g (2/3 cup) very cold whipping cream; Filling: 75 g (1/3 cup) mascarpone; Filling: 20 g (2 1/2 tbsp) icing sugar, sifted; Filling: 200 g (7 oz) peeled Victoria pineapple, fresh or canned (or kiwis, clementines...); Filling: 1/2 unwaxed lime, zest and juice

A light alternative to the sponge Yule log: a marshmallowy meringue rolled around a lime-scented mascarpone cream and small cubes of pineapple. The silicone baking sheet lets the delicate meringue peel away cleanly, and the Super Dicer cuts the fruit into even cubes in one push.

In brief Pineapple Meringue Roulade is a desserts recipe cooked in the Tupperware Silicone baking sheet. It takes 170 minutes in total and serves 10 servings.

Total time: 170 min
Prep: 30 min
Cook: 20 min
Rest: 120 min

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Product usedTupperware Silicone baking sheet

Tupperware Silicone baking sheet recipes (108)

+ Tupperware Super Dicer, Tupperware Zest n Press

Ingredients

10servings

3 egg whites
120 g (2/3 cup) sugar
3 ml (1/2 tsp) cornflour (cornstarch)
3 ml (1/2 tsp) white vinegar
Filling: 150 g (2/3 cup) very cold whipping cream
Filling: 75 g (1/3 cup) mascarpone
Filling: 20 g (2 1/2 tbsp) icing sugar, sifted
Filling: 200 g (7 oz) peeled Victoria pineapple, fresh or canned (or kiwis, clementines...)
Filling: 1/2 unwaxed lime, zest and juice

Method

Heat the oven to 160 °C (325 °F), conventional setting. Whisk the egg whites to peaks in the Tupperware DuoChef on speed 1.
Add the sugar in several additions, whisking (on speed 2 if needed) until the meringue is thick and foamy. Mix the cornflour with the vinegar and fold it in gently with a silicone spatula.
Spread the meringue thickly on the Tupperware silicone baking sheet and bake for about 20 minutes, until soft, barely coloured and no longer sticky to the touch.
Turn the meringue out onto a clean tea towel, peel off the sheet carefully and leave to cool with the sheet laid over it.
In the clean DuoChef, whip the cold cream and mascarpone, starting on speed 1 and then speed 2. Add the icing sugar and the lime zest, grated with the Tupperware Zest n Press, and whisk again. Chill.
Cut the pineapple into small cubes with the Tupperware Super Dicer and sprinkle with a little lime juice.
Spread the cream over the cooled meringue, stopping short of the edges, and scatter over the pineapple. Roll up loosely and chill for about 2 hours, or 30 minutes in the freezer. Decorate with fruit and serve.