Passionfruit Roulade

I tried Chef Astle's recipe today but I had passionfruit and not strawberries. So here's my take on the dish... and a very useful way to use the left-over egg yolks you always get with pavs.

Passionfruit Souffle Roulade with Ginger Apricots

For the Roulade:

6 eggs separated

1 1/2 cups castor sugar

1 tsp vinegar (I always use malt)

2 1/2 tbsp cornflour

1 tsp vanilla

Heat the oven to 180 degrees C

Beat the egg whites till soft peaks form, then add the sugar slowly beating well between additions.
Now add the vinegar, cornflour and vanilla and continue beating till well incorporated, glossy and all the sugar is dissolved.
Line a baking tray with baking paper, splashed with a little cold water.
Spread the mixture out in a rectangular shape and bake about 10 minutes. It needs to be browned on the outside. Remove from the oven and cool.
For the Passionfruit Souffle:
4 egg yolks
2 tsp gelatine
Contents of 2 passionfruit
Juice of 1 lemon
1/2 cup sugar
1 cup whipped cream
Soak the gelatine in the passionfruit for 5 minutes.
Heat the sugar and lemon juice slowly over hot water, stirring until the sugar is dissolved. Add the passionfruit and gelatine and stir to incorporate. Add a little to the egg yolks then stir them into the sugar and passionfruit syrup. Heat this until the mixture starts to thicken and the egg yolks are cooked.
At this stage I add a splash of Cointreau or similar. 

Beat the cream, cool the passionfruit mixture. Once it's cool and starting to stiffen, fold the cream through.

When the roulade is cool, turn it upside down onto a surface dusted with icing sugar. Spread with the passionfruit and cream mixture and roll it up. Trim the ends (so you can eat them...) and lift onto a platter.

For the Ginger Apricots:
1/2 cup sugar
2 tbsp water
1 tin of apricot halves
a small handful of crystallised ginger
Bring the water and sugar to the boil, stirring til dissolved. Boil it to reduce it slightly. Add the apricots and continue cooking until they mush down - about 4-5 minutes. Add the ginger. At this stage I add a good slosh of Cointreau. (did I already say that?)
Be daring with this - it can be done with all kinds of combinations. Try adding a  few mint leaves.

To serve:
Cut a generous serve of the roulade, spoon some of the apricots over or around, and eat. If anyone else wants some, tell them to go away...