5 spinneysFOOD Free Range Eggs, whites only, plus 2 yolks
250g caster sugar
3½ tsp cornflour
2 tbsp flaked almonds
2 tsp icing sugar, sifted
zest of 2 limes, juice of 1
juice of 7 passion fruit, seeds discarded
20g butter, cubed
250ml double cream
1 mango, peeled and sliced
Preheat the oven to 130°C, gas mark ½. Oil a 33cm x 28cm Swiss roll tin and line with baking paper.
In a bowl, whisk the egg whites to soft peaks, then gradually add 150g caster sugar, until thick and glossy. Fold in 2 tsp cornflour.
Spread the meringue over the base of the prepared tin and top with the almonds. Cook for 50-60 minutes, until firm but not stiff.
Place a large sheet of baking paper on a work surface and dust with 1 tsp icing sugar. Gently turn the meringue out onto the sugar, remove the top sheet of paper and leave to cool.
Mix the remaining caster sugar and cornflour, the zest of 1 lime and the lime and passion fruit juices in a pan set over a medium heat. Bring to the boil, remove from the heat, then beat in the butter and leave for 2 minutes. Whisk in the egg yolks, return to a low heat and stir until thick. Leave the curd to cool completely.
Whip the cream to soft peaks.
Spread the passion fruit and lime curd over the meringue, leaving a 3cm border on the short side furthest from you. Top with the cream, add the mango slices and sprinkle with the remaining lime zest.
Starting with the short side nearest to you, and using the paper to help, carefully roll the meringue into a roulade. Discard the paper.
To serve, dust with the remaining icing sugar and cut the roulade into generous slices.