The sharp, citrus flavors in this roulade stop this rich, sweet dessert from becoming too overwhelming.
This recipe is courtesy of Nigel Slater.
Line a 14” x 11” baking tray with shallow sides with parchment paper, making sure it comes up the sides.
Separate the eggs. Put the yolks into the bowl of a stand mixer, and the whites into a large mixing bowl.
Add the sugar to the yolks, and whisk until thick, pale, and creamy.
Grate the zest of both the lemons, and squeeze the juice of one of them.
Beat the egg whites until they are thick and soft peaks form.
Fold the lemon juice and zest into the egg yolks and sugar, followed by the flour. Slowly add the egg whites, folding firmly but gently, so the air is not knocked out of them. Be careful not to overmix.
Scoop the mixture into the lined baking tin, gently smoothing it out to the edges. Bake for 10 minutes, until the top is very lightly colored, and it feels softly set. Set aside to cool for a few minutes.
Put a piece of parchment paper on a work surface. Turn the roulade out on to it, so that it is crust-side down. Carefully peel away the parchment paper on top, and cover the roulade with a clean, moist tea towel.
Whip the cream to soft peaks.
Remove the towel from the roulade. Spread the lemon curd over the surface. Gently spread the whipped cream over the curd. Cut 8 of the passion fruits in half, and spread the juices and seeds over the cream.
Take one short end of the parchment paper and use it a support to help roll the roulade. Don’t worry if the surface cracks. Dust with icing sugar.
Serve in thick slices, with the extra passion fruit juice and seeds squeezed on top.