Make sure you line the tin with baking parchment, so nothing sticks. Also when you’re rolling the meringue up, just lift up the edge of the baking parchment – and it will literally roll up itself.

SERVES 12 – PREP 20 MINS – COOK 1 hour

Mango and passionfruit meringue roulade

Low- fat dessert… yes, really!

5 large egg whites

150g golden caster sugar

2 tsp cornflour

25g icing sugar, to dust

500g 0% fat Greek yogurt

200g mango fresh mango cubes

4 passion fruits, seeds scooped out

100g raspberries, optional





1 Heat  oven to 150C, Gas 2. Line a 30cm x 20cm swiss roll tin with baking parchment.

2 Using an electric whisk whisk the egg whites to stiff peaks, then gradually whisk in the caster sugar until the mixture is stiff and glossy. Whisk in the cornflour.

3 Spread  meringue evenly in the prepared Swiss roll tin. Bake for 1 hour. Leave to cool completely in the tin.

4 Lay a sheet of baking parchment on the work surface and sprinkle with sieved icing sugar.  Upturn meringue onto sugar dusted paper and peel away paper used to line tin.

5 Spread  Greek yogurt over the meringue. Scatter over mango, passion fruit pulp and raspberries (if using).

6 With one of the short ends of the meringue closest to you lift the baking parchment paper to carefully roll up into a roulade. Lift onto serving plate with a palette knife Dust with icing sugar to serve.

Per serving: 153 cals, 0g fat (0g saturated), 29g carbs