Tropical Almond Roulade




  • 4 eggs, separated
  • 3/4 c ground almonds
  • 3 T tropical fruit topping
  • 1 1/2 c drained (8-10 hours) EasiYo Greek Style Yogurt
  • 3 T tropical fruit topping, extra
  • 1 banana



  • Preheat the oven to 180°C.
  • In a bowl beat the egg whites until the form stiff peaks.  Set aside.
  • In a separate large bowl beat the egg yolks until light and fluffy.  Stir in the first measure of tropical fruit topping and the ground almonds.
  • Gently fold in the beaten egg whites. 
  • Spoon the mixture into a 30 x 20 cm swiss roll tin lined with baking paper and spread it out evenly.
  • Bake for 15-20 minutes.
  • On the kitchen bench spread out a clean damp tea towel topped with a sheet of baking paper.
  • Remove the roulade from the oven and run a knife around the edges to loosen the sides.
  • Invert the tin onto the baking paper topped tea towel, gently roll it up and allow it to cool.
  • In the meantime, combine the drained yogurt and the second measure of fruit topping.
  • Unroll the roulade and spread the filling over the surface.
  • Roll up again, this time in a sheet of tin foil that is at least 5 cm larger than the roulade itself.
  • Twist the ends of the foil to hold it firm and place in the fridge for 1 hour.
  • Serve the roulade with some sliced banana.



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