Passion Fruit Chocolate Coconut Roulade Recipes

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MANGO & PASSION FRUIT ROULADE



Mango & passion fruit roulade image

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Cuts into 10 slices

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium

PASSION FRUIT, CHOCOLATE & COCONUT ROULADE



Passion fruit, chocolate & coconut roulade image

This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut to create a terrific tropical centrepiece for your Christmas table

Provided by Cassie Best

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

oil or butter, for greasing
150g gluten-free dark chocolate , chopped into small pieces
6 large eggs , separated
170g golden caster sugar
25g cocoa powder
25g ground almonds
250g tub mascarpone
400ml double cream
50ml Malibu (optional)
85g icing sugar
125g passion fruit curd
3 ripe passion fruits , flesh scooped out
75g coconut flakes , toasted
edible gold glitter (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).
  • Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.
  • Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.
  • When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.
  • While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don't cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.
  • Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade - it will crack in places, but don't worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.
  • Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Nutrition Facts : Calories 545 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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