Passion fruit & mascarpone roulade

Preheat the oven to 190°C, gas mark 5. Grease and line a Swiss roll or shallow baking tin (about 22cm x 32cm) with baking parchment. In a freestanding mixer or in a large bowl with an electric hand mixer, beat the eggs, vanilla and sugar until the mixture is pale, thick and leaves a trail when you lift the beaters (about 5 minutes in a freestanding mixer or up to 10 with an electric hand mixer).

Sift over the flour, add a pinch of salt and fold in with a large metal spoon until combined, taking care to knock out as little air as possible. Pour into the prepared tin, easing the batter into the corners. Bake for 12-15 minutes until golden, risen and springy to the touch.

Meanwhile, put a large sheet of baking parchment on a work surface and liberally dust with caster sugar. Flip the warm sponge out onto the sugared parchment, then leave to cool for 5 minutes. Peel away the upper parchment, score a line 2cm in from one of the shorter ends, then, rolling the parchment inside the sponge, roll into a log from this end. Set aside to cool.

Once the sponge has cooled, whisk the mascarpone, cream, ginger and syrup until it just starts to form soft peaks. Halve and scoop out the pulp from 2 passion fruit, then ripple through the cream. Carefully unroll the Swiss roll and spread over the filling. Spoon over the pulp from the remaining passion fruit, then reroll, with the help of the parchment, finishing with the seam underneath. Trim the ends, if liked, and dust with icing sugar to serve.