Orange, pomegranate and passion fruit meringue roulade

Serves 6-8 Desserts and puddings

Roulade 9887



  • 7 egg whites
  • 350g caster sugar
  • 568ml double cream
  • 250g thick full-fat Greek yoghurt, strained
  • 4tbsp orange curd
  • 4 oranges
  • 3 passion fruit
  • 1 x punnet redcurrants
  • seeds from 1 pomegranate
  • 2-3 glacé oranges, sliced
  • rosemary sprigs, to decorate


Preheat the oven to 170C/325F/ Gas 3. Line the baking tray with baking parchment.

Whisk 6 of the egg whites until fluffy, then add 300g caster sugar (around a third at a time), whisking constantly, until the mixture forms stiff peaks that hold their shape well. Spoon the mixture evenly onto the prepared tray, and bake for around 25 minutes, until crisp and very pale golden. Remove from the oven and leave to cool. Whip the double cream until thick, and then fold in the strained yoghurt until evenly mixed. Add the orange curd, gently folding it through to create a ripple effect.

Top and tail the oranges, then remove peel and pith and cut into segments. Drain on kitchen paper.

Lay a clean piece of baking parchment on the work surface lengthways and carefully turn out the meringue onto it. Spread the whole surface with the rippled cream mixture. Dot here and there with bits of passion fruit and arrange the orange segments evenly all over. Then, starting with the edge closest to you, carefully roll up the roulade and transfer to a serving platter.

Whisk the remaining egg white lightly to remove the gloopiness. Paint the redcurrants with egg white, then dip into the remaining 50g caster sugar to coat. Transfer the fruit to a sheet of baking parchment and set aside in order to dry out. Decorate the roulade with the crystallised redcurrants, pomegranate seeds, glacé orange slices and rosemary sprigs.

Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.
Roulade 9887
Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.


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