Gluten-Free Raspberry Roulade with Passionfruit Curd

Gather your required ingredients.

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Whisk together the three whole eggs with 125 grams coconut sugar until pale and fluffy.

Add the almond flour, gluten-free flour mix, and tapioca starch. Whisk briefly until combined.

In another bowl, whisk 3 egg whites with 14 grams of coconut sugar, until soft peaks form.

Gently fold the egg whites into the batter.

Spread the mixture evenly (approx. 1 cm / ½ inch thick) onto the baking sheet.

Bake for 15 minutes, until set and lightly golden. Let cool.

Combine the passionfruit puree, starch, eggs, and agave syrup in a saucepan. Whisk constantly over medium heat until thickened.

Remove from the heat and whisk in coconut oil until smooth. Blend if necessary. Allow to cool.

Whisk together the egg, cornstarch, and syrup in a bowl.

Bring the coconut milk to a simmer in a saucepan.

Very slowly and gradually whisk the hot coconut milk into the egg-starch mixture, stirring continuously.

Return the mixture to the saucepan and whisk constantly until thickened and bubbling.

Remove from the heat, immediately whisk in butter until smooth. Cool completely.

Spread the passionfruit curd evenly over cooled cake.

Scatter the fresh raspberries evenly on top.

Carefully roll the cake into a roulade using parchment paper to help.

Spread the decorating cream over the top of the roulade, and garnish with raspberries, passionfruit slices, edible herbs, and flowers.

Chill for at least 1 hour before serving.