Description
This Coconut and Pineapple Roulade is a light and tropical dessert featuring a soft meringue base infused with desiccated coconut, topped with roasted pineapple chunks and a luscious coconut cream cheese filling. It’s a perfect balance of sweetness and creaminess with a hint of tropical flavor, ideal for warm weather or special occasions.
Ingredients
Meringue:
- 3 small egg whites
- 100 g caster sugar
- 20 g desiccated coconut
Roasted Pineapple:
- 180 g tinned pineapple (approx. 7 rings)
- 15 g caster sugar
Filling:
- 100 ml double cream
- 50 g cream cheese
- ½ tsp vanilla paste
- 20 g creamed coconut (from a block)
- 15 g caster sugar
Instructions
- Preheat and Roast Pineapple: Preheat your oven to 180°C (fan). Drain and chop the pineapple rings into approximately 1cm chunks. Spread them evenly on a large baking tray, sprinkle 15 g caster sugar over the top, and roast for 25 minutes until they start to brown. Remove from the oven and allow to cool completely.
- Make Meringue: Whisk the egg whites to stiff peaks. Gradually add caster sugar, a tablespoon at a time, whisking continuously until the meringue is firm, glossy, and all sugar is dissolved. Gently fold in the desiccated coconut.
- Bake Meringue: Line a 24x18cm baking tray with baking parchment. Spread the meringue evenly, ensuring it reaches the corners. Bake at 180°C fan for 8 minutes, then reduce the temperature to 160°C and bake for another 8 minutes. The meringue should be soft inside with a slight crust and light browning on top.
- Cool and Prepare Surface: While meringue cooks, dust a large sheet of baking parchment with icing sugar. Once baked, invert the meringue onto this parchment and carefully peel off the original baking paper. Let the meringue cool for 10-15 minutes.
- Prepare Filling: In a large bowl, combine double cream, cream cheese, vanilla paste, grated creamed coconut, and caster sugar. Use an electric whisk to beat the mixture until it forms stiff peaks.
- Assemble Roulade: Spread most of the cream filling evenly over the cooled meringue, reserving some cream for decoration. Distribute the roasted pineapple chunks evenly over the cream.
- Roll and Chill: Using the baking parchment to assist, carefully roll the meringue into a roulade shape, trying not to squeeze out the filling. Chill in the refrigerator for at least 30 minutes to set.
- Decorate and Serve: When ready to serve, pipe the remaining cream on top of the roulade and dust with icing sugar if desired for an elegant finish.
Notes
- Ensure egg whites are at room temperature for best meringue volume.
- Be gentle when folding in the desiccated coconut to maintain airiness in the meringue.
- Cooling the pineapple after roasting prevents the cream from melting and keeps the roulade stable.
- Chilling the roulade helps it hold its shape and enhances flavors.
- This roulade is best consumed within 24 hours for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
