Mango, Pineapple & Passion Fruit Roulade

Mango, Pineapple & Passion Fruit Roulade


  1. Pre-heat the oven 180°C/350°F/Gas 4. Grease a Swiss roll tin with parchment paper.
  2. Beat eggs and sugar until thick and light. Add the flour and carefully fold into the eggs and sugar mixture until thoroughly combined.
  3. Tip the mixture into the tin, bake for 12-15 mins until golden and springy to touch.
  4. Leave the sponge to cool slightly. Take a piece of parchment paper and sprinkle liberally with icing sugar all over.
  5. Turn the sponge onto the dusted paper and roll up the sponge. Leave the sponge to cool completely rolled up.
  6. To make the filling take the yogurt and cream and whip until soft peaks are formed.
  7. Unroll the sponge and spread the whipped mixture onto the sponge, sprinkle over the fresh fruit and re-roll.

This recipe is courtesy of Rachel's Organic.

For more recipes, grab the latest copy of Yours.


Perfect served with pouring cream or ice-cream


3 eggs
85g (3oz) caster sugar
85g (3oz) plain flour,
Sifted Icing sugar for rolling
200g (7oz) Rachel's 0% Greek Style Peach and Passion Fruit yogurt
100ml (3½floz) double cream
100g (3½oz) fresh raspberries
1 small mango, peeled and cut into small cubes


Time: 40 mins
Serves: 8-10 slices
Nutrition: N/A