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Rolled meringue with lime cream and pineapple
Unlike a sponge, meringue needs neither flour nor fat, just a gentle bake to stay pliable. The result sits closer to a rolled pavlova than a sponge cake, with a noticeably lighter mouthfeel.
- Total time
- 170 min
- Prep
- 30 min
- Cook
- 20 min
- Rest
- 120 min
Ingredients
Method
Set the oven to 160 °C (325 °F), conventional setting. Whip the egg whites in the Tupperware DuoChef on speed 1.
Work in the sugar in stages while whisking (speed 2 if needed), until the meringue turns thick and foamy. Blend the cornflour into the vinegar and fold this in gently with a silicone spatula.
Spread the meringue generously over the Tupperware silicone sheet and bake for about 20 minutes: it should stay soft, barely coloured, and no longer stick to a finger.
Tip the meringue out onto a clean cloth, peel off the sheet carefully and let it cool while still covered with that same sheet.
Whip the very cold cream and mascarpone in the cleaned DuoChef, starting on speed 1 then 2. Fold in the icing sugar and the lime zest taken off with the Tupperware Zest n Press, whip once more and chill.
Cut the pineapple into small cubes using the Tupperware Super Dicer and drizzle with a little lime juice.
Spread the cream over the cooled meringue, leaving the edges bare, then scatter over the pineapple. Roll up loosely and chill for 2 hours, or 30 minutes in the freezer. Decorate with fruit before serving.
