By Nadine Smith 

    A recipe of two parts. One that combines rays of SUN in bright mango flavours and colour; and SHINE in fluffy pillowy layers of meringue. Together they ooze fun summer times!  

    Serves 8

    Roulade Ingredients

    • 200g egg whites (approximately 5 large)
    • 250g caster sugar
    • 2 tsp cornflour
    • 1 tsp lemon juice

    Roulade Method

    Preheat the oven to 130C.  Prepare a large baking tray approximately 30 x 40 cm with baking paper. Place the egg whites in a bowl of a free-standing mixer with a whisk attachment and whisk until the whites are voluminous and reaching soft peaks. Whilst continuously mixing, start adding the sugar two tablespoons at a time until fully incorporated. Once the sugar is absorbed and the whites glossy and thick, cease mixing, with a metal spoon cut and fold through the cornflour and lemon juice until just combined.

    Turn the meringue out onto the prepared tray, spreading  evenly with a palette knife but taking care not to be too heavy handed.

    Bake for 35-40 minutes until cooked but not dried out completely – the meringue should bounce back when pressed gently with a finger. Remove from the oven, place a piece of baking parchment over the top, flip the meringue over onto a tray or chopping board. Peel the paper off the underside; use a rolling pin to begin to roll it up while it is malleable. Leave resting, wrapped around the pin whilst preparing the remaining filling.

    Lemon Curd Ingredients

    • 3 large egg yolks
    • 1 large egg
    • Finely grated rind of 3 unwaxed lemons
    • 125ml lemon juice
    • 150g caster sugar
    • 225g unsalted butter cut into small cubes

    Lemon Curd Method

    Have ready a clean ceramic bowl or pyrex glass jug with a strainer/fine sieve insert.

    In a saucepan, whisk the egg yolks, whole egg, lemon zest and juice with the sugar until evenly combined, then add the cubes of butter. Over a medium-low heat bring up until the temperature of the mixture is just steaming and about to boil, stirring continuously with a flexible spatula across the base. The curd will be thickening. Quickly transfer the curd into the sieve and push through with the spatula to remove the zest & discard. Cover the surface of the curd with plastic wrap or greaseproof paper and gently press into the surface. Set aside to cool completely. 

    Filling Ingredients

    • 375ml whipping cream
    • 1 tsp vanilla bean paste
    • 1 ripe mango, peel removed, cheeks cut away from pip and finely sliced

    Filling Method

    Whip the cream to soft peaks with the vanilla. Add half a cup of the curd to the whipped cream then, using a palette knife, spread half the cream over the base of the meringue, arrange the mango slices atop of the cream then gently dollop more curd randomly along the base and start to roll up the pavlova gently. Place on a serving plate and dust with icing sugar. Serve alongside the remaining curd. 


    Inner west food specialist Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.

    Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox.

    Our content is a labour of love, crafted by dedicated volunteers who are passionate about the west. We encourage submissions from our community, particularly stories about your own experiences, family history, local issues, your suburb, community events, local history, human interest stories, food, the arts, and environmental matters. Below are articles created by community contributors. You can find their names in the bylines.

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