Name: Mango & passion fruit roulade
Cook time: 15 min
Total time: 35 min
Yield: Cuts into 10 slices
Cuisine: French
Ingredients: 3 eggs; 85g golden caster sugar plus 1 tbsp; 85g plain flour sifted; 1 tsp baking powder sifted; 1 tsp vanilla extract; 1 tbsp golden caster sugar; flesh from 2 large, ripe passion fruits; 2 mangoes peeled and cut into small chunks; 250g frozen raspberry defrosted; 200g tub 2% Greek yogurt or very low-fat fromage frais

3 eggs
85g golden caster sugar
plus 1 tbsp
85g plain flour
sifted
1 tsp baking powder
sifted
1 tsp vanilla extract

For the filling

1 tbsp golden caster sugar
flesh from 2 large, ripe passion fruits
2 mangoes
peeled and cut into small chunks
250g frozen raspberry
defrosted
200g tub 2% Greek yogurt
or very low-fat fromage frais

Method

step 1
Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
step 2
Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.