Mango & passionfruit roulade

This is one of my all-time favourite desserts. I never though that there could be something which tasted divine and at the same time wasn't a calorie bomb. This recipe proved me wrong - it is light and absolutely delicious. This is the very recipe that got me hooked on the combination of mango and passionfruit and introduced me to the goodness of greek yogurt. In addition to all that, it is very easy to make - so it's perfect for those summer evenings when you don't feel like slaving in the kitchen for hours and want to have something simple and light that everyone will like.

Ingredients:
(Serves 10 slices - 155 cal per slice)
Base:
- 3 eggs
- 85g golden caster sugar
- 85g plain flour, sifted
- 1 tsp baking powder
- 1 tsp vanilla extract

Filling:
- 1 tsp golden caster sugar
- flesh from 2 large, ripe passion fruits
- 2 mangoes, peeled and diced
- 250g raspberries
- 200g 0% Greet yogurt

Directions
Heat the oven to 200C / fan 180C. Line a large baking tray with baking paper. Place sugar and eggs into a large bowl and whisk with an electric mixer until thick and light (around 5 minutes). Fold in the sifted flour and baking power and then add the vanilla extract. Spread evenly on the baking tray and bake for around 12-15 minutes until golden. Take out from the oven and roll the sponge up immediately with the baking paper inside.

For the filling, mix sugar, passion fruit flesh and 1/3 of the mango and raspberries into the yogurt. Unroll the sponge and spread the filling on it evenly and then roll it up. Place the remaining mango and raspberries on top of the roulade and sprinkle with some icing sugar before serving.

Roulade can be filled and rolled up to 2 hours before serving and kept in the fridge.

Recipe from BBC Good Food