A mini roll, but not as you know it – this one is reinvented with tropical flavours. Take your time with the baking and rolling and follow the method carefully for perfect results.
Make the passion fruit caramel. Blitz the passion fruit pulp in a food processor, then strain the purée through a sieve and set it aside.
Heat the sugar with 3 tablespoons of water in a heavy-based saucepan over a low heat, gently swirling the pan from time to time (but don’t stir), until the sugar dissolves.
Increase the heat, bring the syrup to the boil and continue to cook, without stirring, until it turns an amber colour, then take the pan off the heat.
Carefully stir in the cream, then return the pan to the heat and bring the caramel back to the boil. Whisk in the passion fruit purée and leave to simmer for 10 minutes, until the caramel has thickened. Remove from the heat and set aside to cool.
Meanwhile, heat the oven to 200°C/180°C fan/400°F/Gas 6 and make the sponges.
Whisk the egg yolks, 140g of the caster sugar and all the lime juice in a stand mixer fitted with a whisk, on a medium–high speed for 5 minutes, until pale and thick. Fold in the flour, salt and lime zest.
In the clean bowl of the stand mixer, whisk the egg whites on medium speed until soft peaks form. Increase the speed to high and add the remaining 20g of caster sugar. Whisk until the meringue holds stiff peaks.
Fold one third of the meringue into the egg yolks and flour mixture to loosen, then fold in the remaining meringue until fully incorporated.
Divide the mixture equally between the prepared Swiss roll tins. Bake for 15 minutes, until golden brown and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes.
Once the 5 minutes are up, one by one dust the sponges with icing sugar and place a clean tea towel over the top. Flip over each sponge so that the base (with the lining paper on it) is uppermost. Carefully peel off the lining paper and trim the edges of the sponge to neaten.
One sponge at a time, turn the sponge so that a short end is closest to you. Starting at that short end, firmly roll the sponge up and away from you until you reach the middle. Turn the sponge by 180° so that the other short end is now closest to you. Roll from this end, meeting the first roll in the middle so that your sponge now looks like a scroll. Set aside.
Make the buttercream. Place the golden syrup and caster sugar into a medium, heavy-based saucepan and set it over a low heat. Stir to dissolve the sugar, then increase the heat and simmer until large bubbles form on the surface of the syrup.
Meanwhile, whisk the egg yolks in a stand mixer fitted with a whisk, on a medium speed until thick and pale. Slowly pour the syrup into the egg yolks, whisking continuously as you go. Increase the speed to high and whisk for 10 minutes, until the outside of the bowl is cold to the touch.
Gradually, add the softened butter to the cooled mixture, whisking continuously until smooth. Add the 60g of passion fruit caramel and mix again to combine. Set aside.
Make the caramel shards. Heat the sugar with 135ml of water in a heavy-based saucepan over a low heat, gently swirling the pan from time to time (but don’t stir), until the sugar dissolves.
Increase the heat, bring the syrup to the boil and continue to cook, without stirring, until it turns an amber colour, then take the pan off the heat. Immediately pour the caramel on to the lined baking sheet and leave it to set until ready to use.
Make the ganache. Tip the chocolate into a heatproof bowl. Pour the cream into a medium, heavy-based saucepan and place it over a medium heat. Bring the cream to the boil, then immediately pour it into the bowl, over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside.
Carefully unroll the sponges and divide the buttercream between each one, spreading it out into an even layer all the way to the edges.
tarting with a short end of one sponge, firmly roll up the sponge into the middle, then turn and repeat the roll from the other short end – just as you did before, but this time with the filling inside. Using a sharp knife, cut the sponge down the middle, between the rolled ends, creating two separate rolls. Repeat with the second sponge, so you have 4 rolls altogether. Cut each roll into 3 equal pieces, to give you 12 individual mini rolls.
Place the mini rolls, seam-sides down on the cooling rack with a baking sheet underneath. Pour the cooled ganache over each roll, ensuring to cover all sides and ends. Leave to set.
Carefully, break the caramel into shards and decorate each roll with the broken pieces before serving.