Directions
- Whisk the egg yolks and sugar in a bowl over hot waster for 10 minutes or until pale and thick. I always use the Kenwood and never the bowl over hot water but it does need whisking for 5-10 minutes.
- Whisk the egg whites until stiff peaks and then gradually whisk in the goldne syrup.
- Fold the egg whites into the egg yok and sugar mixture, then fold in the hazelnuts.
- Pour the mixture into a greased and lined (13/2x9") swiss roll tin.
- Shake the tin to level the mixture.
- Bake at 180C, 350F or Gas Mark 4 for 12 -1 5 minutes until firm to the touch.
- Cover with aluminium foil and leave to cool in the tin.
- Cut the passion fruit in half and scoop out the flesh and seeds.
- Whip the cream until stiff and fold in the passion fruit..
- Dust a sheet of greaseproof paper with icing sugar. Turn the cooked cake out on to the paper and carefully remove the lining paper.
- Spread the cream over the cake and then roll up from one short edge using the greaseproof paper to life the cake.
- Carefully transfer to a serving dish.
- I like to refrigerate this for a couple of hours, even overnight.
This is the most deliviciou pudding imaginable. It came from the Harrods Cookbook which is now quite hard to find in either new or used condition.
I have made many of the recipes from the Cookbook and never had a failure. All have been impressive.
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