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Mango, Papaya & Passion Fruit Roulade

Perfect for afternoon tea, this dessert is certain to impress. The roulade can be made the day before and filled just before serving.

29 minutes

6 - 8

Ingredients Method

1 Pre-heat the oven to 200°C (fan assisted).
2 Line a swiss roll tin approximately 2 cm deep with greaseproof paper.
3 Place the eggs and sugar in a large glass bowl. Using an electric mixer whisk until well combined.
4 In a large pan bring 500ml of water to the boil, remove the pan from the heat and place the egg and sugar bowl on top of the pan.
5 Whisk the eggs and sugar until the mix turns pale in colour and doubles in volume, this will take approximately 10 minutes.
6 Next, sieve the flour into the egg and sugar mixture and fold in using a large metal spoon.
7 Spoon the mixture into the prepared tin and bake for 9 minutes.
8 Remove from the oven and cool for 5 minutes.
9 Using a clean sheet of greaseproof paper sprinkle with caster sugar.
10 Invert the cooked sponge onto the greaseproof paper, remove the paper from the base of the sponge.
11 Roll up the sponge incorporating the paper in the centre to prevent the sponge from sticking. Leave rolled to cool.
12 Once cool, un-roll, remove the paper spread first with lemon curd, then Onken Mango, Papaya & Passion Fruit Yogurt. Scoop the seeds from the passion fruit and spread on top of the yogurt.
13 Re-roll the roulade and serve immediately.