Coconut and Passionfruit Swiss roll

One of my favourite dessert at the restaurant under where I work(1762) is the passion fruit and coconut Swiss roll, so I thought I’ll give it a shot at home:-)

For the passionfruit curd: (@drizzleanddip)

6 eggs

1 cup passionfruit juice

120 grams butter

1/2 cup sugar

Place the passionfruit, butter and sugar over the fire and bring to a boiling point. Set aside and in the meantime, beat the eggs until fluffy. Pour the eggs onto the mixture while constantly whisking and put on the fire again, until thick and creamy.

For the cake: (Mary Berry recipe)

100 grams sugar

4 eggs

100 grams self-raising flour

Mix the sugar and eggs until pale and fluffy and soft the flour and mix with a spatula. Pour onto a Swiss roll tin(I use silicon) and bake for just 10 minutes. Invert it on a baking paper sprinkled with sugar.

For the coconut cream: (from Savour the Best)

225 grams of Philadelphia cheese

1/2 cup sugar

A pinch of salt

1/2 teaspoon coconut extract

3/4 cup cream

1 cup shredded coconut

Combine the cheese, sugar, salt and coconut extract then add the cream and turn the mixer on high until the mixture is thick.

To combine, spread the lemon curd over the cake, then top with the cream, sprinkle with coconut then roll the cake and decorate!

2 thoughts on “Coconut and Passionfruit Swiss roll

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s