Follow Steps 1-5 of the Classic berries and cream Swiss roll recipe.
• Unroll sponge.
• Spread with ½ cup lemon curd and top with ½ of the cream.
• Re-roll sponge following Step 8.
• Spoon remaining cream over sponge roll as in Step 9.
• Decorate with diced fresh pineapple, passionfruit pulp, small mint leaves, finely grated lime zest and coconut flakes. Serve immediately.
We used a 32 x 24cm Swiss roll tin but before you head out to buy one, check what you already have. The recipes will also work in a 30 x 24cm lamington tin and a 31 x 23cm tin.