200g tub 2% Greek yogurt or very low-fat fromage frais
Heat oven to 200C/fan 180C/gas 6. Grease
and line a 30 x 24cm Swiss roll tin with nonstick
paper. Put the eggs and sugar into a
large bowl and beat with electric beaters
until thick and light, about 5 mins. Fold in the
flour and baking powder, then the vanilla. Tip
into the tin, tilt to level the mix, then bake for
12-15 mins until golden and just springy. Turn
onto another sheet of paper, dusted with
1 tbsp caster sugar. Roll the paper up inside
the sponge, then leave to cool completely.
Sponge can be frozen for up to 1 month.
Fold sugar, passion fruit pulp and one-third
of the mango and raspberries into the yogurt.
Unroll the sponge, spread with filling, then
roll up. Serve with the rest of the fruit on the
side. Roulade can be filled and rolled up to
2 hrs before serving and kept in the fridge.