175g dark chocolate
125 g sugar
4 passion fruits,halved & scooped out
200 ml fresh cream
Preheat the oven 180C.
Grease & line a swiss roll tin with greaseproof paper,then grease the paper.
Melt the chocolate in the small bowl.How to melt chocolate
Beat together the egg yolks & sugar until pale yellow.
Fold in the melted chocolate.
Whisk the egg whites with pinch of salt until peaking but not stiff.
Fold about quarter of the egg whites into the chocolate mixture to lighten it,then fold in the rest.
Spread the mixture over the tin.
Bake in the oven about 20 min,then invert the roulade on to a sheet of the greaseproof paper sprinkled with caster sugar & peel away the the lining paper.Cover & cool.
Spread the whipped cream over the roulade.Cover with banana slices & spoon over the passion fruit pulp.
Roll up the roulade,using the paper.
Serve with raspberry coulis.
I must say,i so adore passion fruits...