Christmas Log with Exotic Fruits: Christmas Recipe

Ingredients:

4 eggs
100g caster sugar
100g plain flour
2 tbsp cocoa powder
250ml whipping cream
1/2 tsp vanilla extract
1 papaya
1 mango
1 passion fruit
1 kiwi
50g icing sugar

Instructions:

Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4.
Grease and line a 23cm x 33cm swiss roll tin with baking paper.
In a large mixing bowl, whisk the eggs and sugar together until light and fluffy.
Sift the flour and cocoa powder over the mixture and fold in gently, being careful not to overmix.
Pour the mixture into the prepared tin and smooth out with a spatula.
Bake in the preheated oven for 10-12 minutes or until the sponge is springy to the touch.
Whilst the sponge is cooking, whip the cream and vanilla extract together until thickened.
Cut the papaya and mango into small cubes and slice the kiwi.
When the sponge is cooked, remove it from the oven and turn it out onto a sheet of baking paper lightly dusted with icing sugar. Carefully remove the baking paper from the base of the sponge, and then cut it into three equal-sized rectangles.
Spread a thin layer of whipped cream over each rectangle, before scattering the cubed papaya and mango over the cream.
Carefully roll each rectangle up tightly to make a swiss roll and arrange them side by side on a serving plate.
Spread whipped cream over the top and sprinkle with sliced kiwi and passion fruit pulp.
Dust with extra icing sugar, if desired, before serving.

Verdict:

This exotic fruit Christmas log is a delicious and refreshing alternative to traditional Christmas desserts. The combination of fluffy sponge and sweet, tangy fruits makes for an impressive and refreshing dessert.