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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!

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