This banana and dark chocolate roll is perfect for afternoon tea.
For the sponge, beat the eggs and sugar until it is light and foamy.
Sift in the flour and slowly fold in three batches. Melt the butter and continue to fold in until an even mixture is achieved. Bake at 175°C for 5-7 minutes. Once baked, immediately roll up in a damp tea towel and leave to cool completely.
For the banana ganache, in a saucepan weigh together the cream and banana puree and heat to just before it boils. Pour banana and cream mixture over the weighed out chocolate in a separate bowl and let sit for 1 minute before stirring to combine. Stir in the banana flavor and leave in fridge to set.
For the passionfruit jam, sieve the fresh passion fruit’s to get rid of the seeds. Place passionfruit juice in a saucepan with the sugar and boil until it has reduced by 1/3. Leave in fridge to set.
To assemble, unroll the sponge and spread over the banana ganache before generously topping with the passionfruit jam. Tightly roll the sponge and ice and decorate the swiss roll with the banana ganache and tempered yellow white chocolate.
This recipe has not been edited or tested by the Bake Off Food Department
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