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Fig and mascarpone roulade

Fig and mascarpone roulade

Total Time
50 min
30 min
20 min
Filled with mascarpone, figs and pistachios and rolled into a log, this marshmallowy, pavlova-like meringue is a spectacular dessert for any occasion.


Egg white

4 medium

Caster sugar

½ cup(s), (110g)

Brown sugar

¼ cup(s), (55g)


1 tsp

White wine vinegar

1 tsp

Icing sugar

1 tsp


4 medium


¼ cup(s), (35g), kernels, toasted, coarsely chopped


2 tbs, seeds (optional)

Mascarpone cheese

100 g

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Vanilla bean extract, alcohol free

½ tsp

Icing sugar

1 tbs


  1. Preheat oven to 160°C. Lightly spray a 26cm x 32cm Swiss roll tin with oil. Line base and sides with baking paper, extending paper 3cm above edge of tin.
  2. Beat egg whites in a large bowl with electric beaters until soft peaks form. Beat in combined sugars, 1 tablespoon at a time. Continue beating until sugar is dissolved and meringue is smooth and glossy. Beat in cornflour and vinegar. Spread meringue evenly into prepared tin. Bake for 18-20 minutes, until meringue is lightly browned and set when lightly touched with fingertips. Sift icing sugar evenly over a large sheet of baking paper. Invert the hot meringue onto the sugar-dusted paper. Remove tin, cool for 5 minutes, then carefully peel away lining paper. Cool for a further 10 minutes or until meringue is at room temperature.
  3. Meanwhile, to make filling, place all ingredients in a medium bowl. Beat with a wire whisk until smooth and thick. Cover and refrigerate until ready to use.
  4. To assemble, set aside 2 tablespoons of the chilled filling for decoration. Coarsely chop 2 figs. With 1 long side of the meringue horizontal to you, spread the remaining filling over meringue, leaving a 2.5cm border along the long side furthest from you. Scatter over chopped figs and half the pistachios.
  5. Starting from the long edge closest to you, and using paper beneath as a guide, roll up meringue to enclose filling. With seam-side underneath, carefully slide the roulade onto a platter. Spread reserved filling along the top. Cut remaining figs into wedges. Decorate roulade with fig wedges, remaining pistachios and pomegranate seeds.


When figs and pomegranates aren’t in season, substitute 125g sliced strawberries or mixed fresh berries in the filling. Decorate top with halved strawberries and a drizzle of passionfruit pulp.