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White chocolate and passion fruit roulade recipe

White chocolate and passion fruit roulade recipe

279 ratings

A roulade is a stunning dessert to serve at a dinner party. A soft, thin sponge is filled with ganache and rolled tightly to create a swirl. Gently dust in icing sugar and decorate as you like, we've used white chocolate curls. See method

  • Serves 8
  • 25 mins to prepare and 35 mins to cook, 3 hrs 00 mins to cool
  • 367 calories / serving

Ingredients

  • 150g (5oz) white chocolate
  • 150ml (¼pt) crème fraîche
  • 3 passion fruits, halved
  • 5 eggs, separated
  • 100g (3½oz) caster sugar, plus extra for rolling
  • 100g (3½oz) ground almonds
  • icing sugar, to dust
  • white chocolate curls, to serve

Each serving contains

  • Energy

    1535kj
    367kcal     18%

  • Fat

    24g 35%

  • Saturates

    10g 51%

  • Sugars

    30g 33%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 30.3g Protein 9.2g Fibre 1.8g

Method

  1. First, make the ganache filling. Gently melt the chocolate in a microwave or in a heatproof bowl set over a saucepan of simmering water. Stir the melted chocolate into the crème fraîche, adding the pulp from 1½ passionfruit. Cover and chill for at least 3 hours, or overnight, to firm up.
  2. Preheat the oven to gas 4, 180°C, fan 160°C and line a 20x30cm (8x12in) Swiss roll tin with nonstick baking paper.
  3. Whisk the egg yolks and 75g (3oz) caster sugar together until pale and mousse-like. In a separate bowl, whisk the egg whites until they form soft peaks. Add the remaining caster sugar and whisk until thick and glossy. The whites should stand in stiff peaks. Fold the ground almonds and a pinch of salt into the egg yolk mix and fold in the whites. Pour into the tin and smooth out. Bake for 10-12 minutes, until golden.
  4. Sprinkle another sheet of nonstick baking paper with a little caster sugar and turn the cooked sponge out onto it, peeling its paper away. Trim the sponge to leave a clean edge all the way around. Roll up from one long side, including the paper in the roll. Leave to cool.
  5. Carefully unroll the sponge. Spread with the ganache, leaving a gap around the outside. Spoon the remaining passionfruit pulp over and re-roll the roulade. Transfer to a plate. Use a fine sieve to dust over the icing sugar, then decorate with white chocolate curls.

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Tip
To make chocolate curls, chill a large baking sheet in the freezer. Melt 200g (7oz) white chocolate (as described in step 1, left)and pour onto the sheet in a 1cm (½in) layer. When it sets, use a large knife, held at an angle away from your body, to scrape away from you, pushing the chocolate into curls. They can be kept in the fridge for a few days, or in the freezer for a few months.

See more Dessert recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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