Sunday, 21 July 2013

Recipe : Mango, Passion Fruit & Raspberry Roulade

Rachel's are sending me some of their low fat mango yogurts to try out and gave me some recipe ideas as added inspiration. I might just have to attempt this one - it sounds utterly delicious as well as lovely and summery.


Mango, Passion Fruit & Raspberry Roulade

 3 eggs 
85g caster sugar 
85g plain flour, sifted 
Icing sugar – for rolling 
200g Rachel’s low fat mango yogurt 
100ml double cream
 100g fresh raspberries 
1 small mango, peeled and cut into small cubes
 1 fresh passion fruit, de-seeded 

Serving Suggestion: Extra pouring cream
 Serves: 8-10 slices 
Preparation time: 40 minutes 


1.Pre-heat the oven to 180°C/350°F/Gas 4. Grease a Swiss roll tin with non stick baking parchment paper

2.Using a food mixer or electric whisk add the eggs and sugar into a bowl and beat until fluffy and light

3.Add the flour and carefully fold into the eggs and sugar mixture until thoroughly combined - ensure you scrape to the bottom of the bowl

4.Tip the mixture into the tin, push it into the corners and bake for 12-15 minutes until golden and springy to touch

5.Leave the sponge to cool slightly. Take a piece of parchment paper and sprinkle liberally with icing sugar all over

6.Turn the sponge on to the dusted paper and roll up the sponge. Leave the sponge to cool completely rolled up

7.To make the filling take the yogurt and cream and whip until soft peaks are formed

8.Unroll the sponge and spread the whipped mixture onto the sponge, sprinkle over the raspberries and mango chunks, spoon over the passion fruit pulp seeds, and re-roll

9.Serve sliced with extra pouring cream

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