Passionfruit Curd Swiss Rolls

MAKES 4 ROLLS

Ingredients

• 1 x 1.1kg swiss roll sponge sheet

• 400g mock cream

• 500g Barker’s Professional Lime Fruit Curd

Method

1. Place the sponge sheet on a sheet of greaseproof paper. Using a pallet knife, spread 200 grams of mock cream evenly over the sponge.

2. Pipe 350 grams of Barker’s Professional Passionfruit Fruit Curd over the mock cream and spread evenly across the whole sheet.

3. Roll up the sponge and leave to rest, tightly packed in the greaseproof paper, for at least 30 minutes.

4. Trim the edges and cut the sponge roll into 4 equal rolls.

5. Decorate each roll with 200 grams of mock cream and 150 grams of Barker’s Professional Passionfruit Fruit Curd, swirling or marbling the curd through the mock cream.

This Recipe Uses