1 can KOO Peach Slices, drained (reserve the syrup), and roughly chopped
75 g raspberry coulis
150 g pack fresh raspberries
200 ml double cream
50 g butter, melted, then cooled, plus extra for the tin
6 large eggs
175 g golden castor sugar, plus 3 tbsp extra for dusting
120 g self-raising flour
Heat oven to 200°C. Butter and line a 25 x 35 cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy - this will take about 5 minutes.
Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to over-mix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 minutes until cooked through and springy.
Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
To make the filling, add the vanilla and 3 tablespoons of the peach syrup to the cream and whisk with electric beaters until it forms soft peaks. Fold in half of the chopped peaches and ripple in half the coulis.
Unroll the cooled roulade, remove the baking parchment and spread with the peachy cream. Scatter the raspberries and the remaining peaches over the top. Drizzle with the remaining coulis and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.