Try this lovely light and fruity dessert that’s ideal for summer entertaining
Serves 8
Ready in: 1 hour, plus cooling
Ingredients:
- 5 large eggs
- 165g caster sugar
- 4 tbsp plain flour
- 300ml double cream
- 2 passion fruit
- 1 small ripe mango
Method:
Preheat the oven to 180/Fan 160C/Gas 4. Grease a 33cm x 23cm Swiss roll tin and line the base and sides with lightly greased baking paper.
Place the eggs and 150g of the caster sugar in a bowl set over a pan of simmering water and whisk with an electric whisk until the mixture is very pale and thick. The trick to a really light and fluffy fatless sponge is to whisk the mixture over the simmering water for at least 7-8 minutes to incorporate as much air as possible, and to fold in the flour very gently to avoid knocking out too much air. Remove from the heat and continue whisking until the mixture leaves a trail when the whisk is lifted.
Sift the flour over the mixture and fold in gently with a metal spoon. Pour the mixture into the prepared tin and tilt the tin to level the surface. Bake for 20-25 minutes until golden and just firm to the touch.
Sift the flour over the mixture and fold in gently with a metal spoon. Pour the mixture into the prepared tin and tilt the tin to level the surface. Bake for 20-25 minutes until golden and just firm to the touch.
Whip the cream in a large bowl until softly peaking. Scoop the seeds and flesh from the passion fruit and fold into the cream. Peel the mango and cut a few thin slices to decorate the roulade; finely chop the rest. Remove the paper lining from the roulade and trim the edges. Spread the passion fruit cream over the sponge and top with the chopped mango.
Using the sugared paper as a guide, roll up the roulade from one short end. Transfer to a serving platter and decorate with the reserved mango slices just before serving.
Mix it up:
Vary the fruit filling to whatever you like! Try fresh chopped peaches and raspberries or strawberries and blueberries if preferred.
