Passion Fruit and Hazelnut Roulade

Name: Passion Fruit and Hazelnut Roulade
Yield: Serves 4–6
Cuisine: Asia
Ingredients: pulp from 12 passion fruit; 250 ml (9 fl oz) double cream; melted butter, for brushing; splash of Grand Marnier (optional); 5 eggs, separated; 85 g (3 oz) caster sugar, plus 2 tbsp finely grated zest of 1 orange; 1 tbsp icing sugar or to taste, plus more to decorate (optional); 100 g (3½ oz) shelled and skinned hazelnuts, coarsely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This technique is based on the way Adrian’s old pâtissière friend, George, made flourless sponges for chocolate cakes. We use various versions of it to make desserts for our wheat-sensitive regulars.

Ingredients

melted butter, for brushing
5 eggs, separated
85 g (3 oz)

Asia
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas mark 4. Line a medium-sized lipped baking sheet with baking parchment, then brush it with melted butter.
Beat the egg whites with half the sugar until you have soft peaks.
In a bowl set over simmering water, b