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Lindor white choc-truffle and passionfruit roulade


Serves: 8-10
timePrep time: 45 mins
timeTotal time:
Lindor white choc-truffle and passionfruit roulade
Recipe photograph by Martin Poole

Lindor white choc-truffle and passionfruit roulade

Lindor white chocs make this passionfruit roulade super-special

Serves: 8-10
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
396Kcal
Fat
24gr
Saturates
15gr
Carbs
41gr
Sugars
40gr
Fibre
1gr
Protein
4gr
Salt
0.15gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 4 large egg whites
  • 200g caster sugar, plus 2 tsp for the cream
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 x 300ml pot double cream
  • 8-10 white chocolate Lindor truffles, plus extra to decorate
  • icing sugar, to dust
For the passionfruit sauce
  • 6 ripe passionfruit
  • 1 tsp cornflour
  • 1 tsp caster sugar
  • 125ml mango and passionfruit coulis from a 250g bottle, plus extra to serve

Step by step

Get ahead
Will sit happily in the fridge for 24 hours but the meringue does soften, so enjoy freshly made for best results.
  1. Heat the oven to 180°C, fan 160°C, gas 4. Line a Swiss roll tin (about 25cm x 37cm) with baking paper.
  2. Beat the egg whites in a large, clean bowl with an electric whisk until stiff peaks form. Gradually add the 200g sugar, a spoonful at a time, whisking until the mixture is thick and glossy. Beat in the vanilla and vinegar then spread out the meringue in the tin.
  3. Bake for 20-25 minutes until the top is set with a soft, pale golden crust – it may be quite puffy, but will deflate as it cools. Lay a large sheet of baking paper on the work surface. Flip the meringue over onto this, carefully peel away the lining paper and leave to cool.
  4. Spoon the pulp from 4 of the passionfruit into a sieve and press to extract the juice; discard these seeds. Add the pulp and juice from the remaining 2 fruits to the juice (so that you have some seeds in the mixture, but not too many).
  5. Put the cornflour and sugar in a small pan over a low heat. Gradually mix in the passionfruit juice, stirring constantly, until the sauce bubbles and thickens. Add the coulis and leave to cool.
  6. Up to 3 hours before serving, whisk the cream and the last 2 teaspoons of sugar to soft peaks. Spoon a little into a piping bag and keep aside for decoration. Spread the rest of the whipped cream over the cooled meringue, and drizzle with two-thirds of the passionfruit sauce. Roughly chop 8-10 Lindor truffles into small chunks and scatter over the cream.
  7. Working from one of the short sides, use the baking paper to roll up as tightly as possible. Turn out onto a plate with the join underneath.
  8. To serve, pipe cream along the top of the roulade and add extra white Lindor truffles to decorate. Drizzle with the rest of the passionfruit sauce and dust with icing sugar. Serve with extra coulis, if you like.

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