Passion Fruit, Chocolate & Coconut Roulade Recipe

Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.

In a mixing bowl, beat the egg yolks with half of the sugar until pale and creamy.

In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar and continue whisking until stiff peaks form.

Sift the flour, cocoa powder, and baking powder into the beaten egg yolks. Gently fold in the passion fruit juice and shredded coconut.

Carefully fold in the whisked egg whites until well combined. Be gentle to maintain the fluffy texture.

Spread the batter evenly onto the prepared jelly roll pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.

While the cake is still warm, carefully roll it up in the parchment paper and leave to cool completely.

Once cooled, carefully unroll the cake and spread the whipped cream evenly over the surface. Sprinkle with grated dark chocolate. Roll the cake back up and transfer to a serving platter.

Garnish with fresh passion fruit pulp and refrigerate for at least 1 hour before serving.

Slice and enjoy the refreshing flavors of passion fruit, chocolate, and coconut in this delightful roulade.