Mango Meringue Roll

Mango Meringue Roll
15 Mins
Prep time
30 Mins
Cooking time
Serves 8

What you need

  • 5 egg whites
  • 1 cup sugar
  • cinnamon sugar
  • 1/2 cup slivered almonds
  • 250g tub PHILADELPHIA Spreadable Cream Cheese
  • 2 tablespoons honey
  • 425g can mango slices, or fresh if available
  • pulp of 2 passionfruit

How to make it

  1. BEAT the egg whites until stiff, but not dry, gradually beat in the sugar until dissolved to form a meringue. Spoon into a greased and lined Swiss roll pan 25 x 30 cm. Sprinkle liberally with cinnamon sugar and almonds.
  2. BAKE in a moderate oven 180°C for 12-15 minutes or until firm to touch. Allow to cool before turning out onto a large sheet of baking paper, almond and sugar side down.
  3. BEAT together the PHILLY and honey, then spread over the cooled meringue. Top with the mango and passionfruit and roll up as for a Swiss roll to enclose the filling, chill.
  4. CUT into slices and serve with extra fresh fruit or a fruit sauce.