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🍰 Caribbean Meringue Roll with Coconut & Mango

487 kcal · 30 min · 4 servings

Caribbean Meringue Roll with Coconut & Mango Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Separate five eggs and set the yolks aside for later.
  3. 3. Whip the egg whites together with a pinch of salt until stiff.
  4. 4. Slowly add the sugar and continue stirring the mixture for about 10 to 15 minutes until it is shiny and firm.
  5. 5. Stir in one teaspoon of vanilla extract and half of the coconut flakes.
  6. 6. Spread the meringue mixture onto a baking sheet lined with baking paper or a reusable baking mat, sized approximately 25 by 35 centimeters.
  7. 7. Sprinkle the remaining coconut flakes on top.
  8. 8. Bake the meringue sheet in the preheated oven at 180 degrees Celsius with top and bottom heat for about 10 minutes.
  9. 9. Peel the mango and the pineapple.
  10. 10. Weigh out 200 grams of mango and puree it.
  11. 11. Combine the fruit puree with the egg yolks and cornstarch in a saucepan.
  12. 12. Bring the mixture to a boil while stirring until it reaches the consistency of a pudding.
  13. 13. Strain the pudding through a fine mesh sieve.
  14. 14. Stir in the butter.
  15. 15. Cover the surface of the pudding and let it cool completely.
  16. 16. Cut the remaining mango into small cubes.
  17. 17. Do not shake the coconut milk.
  18. 18. Take the thick part of the coconut milk and mix it with the quark and one teaspoon of vanilla extract.
  19. 19. Add the cream and whip the mixture until stiff.
  20. 20. Spread the cream evenly on the underside of the meringue sheet.
  21. 21. Add the mango-pineapple cream and the remaining fruit pieces on top.
  22. 22. Carefully roll up the meringue sheet.
  23. 23. Place it in the refrigerator for about 2 hours.

Nutrition per serving