Instructions

MAKE THE PASSION FRUIT CURD:
Cut passion fruits in half and scoop pulp into fine-mesh sieve over bowl.
Press to extract juice reserving some seeds for texture if desired.
In heatproof bowl whisk together passion fruit juice sugar whole eggs and egg yolk.
Set bowl over simmering water. Cook whisking constantly until thick about 8-10 minutes.
Harry's favorite tropical flavors start here.
Remove from heat whisk in butter until smooth.
Strain if desired. Cool completely and refrigerate.

CREATE THE UKRAINIAN WILDFLOWER INLAY:
Nataliia's inspiration: her vibrant inlay is inspired by the wild flowers of her homeland.
Preheat oven to 400°F. Line a 10x15-inch jelly roll pan with parchment paper.
In a bowl whisk egg whites and powdered sugar until smooth.
Fold in flour and melted butter until combined.
Divide batter into small bowls and tint with gel food colors yellow orange blue pink green.
Using a small offset spatula or piping bags create wildflower design on parchment yellow and orange flowers representing Ukrainian sunflowers and poppies blue flowers for cornflowers Ukrainian national flower pink for wild roses and green for stems and leaves.
Nataliia's vision: colorful wildflowers representing Ukrainian countryside.
Freeze the decorated parchment for 10 minutes while preparing sponge.

MAKE THE VANILLA SPONGE:
Reduce oven temperature to 375°F.
In a large bowl beat egg yolks with 1/2 cup sugar and vanilla until pale and thick about 3-4 minutes.
In a separate clean bowl beat egg whites with cream of tartar and salt to soft peaks.
Gradually add remaining 1/4 cup sugar and beat to stiff glossy peaks.
Gently fold egg whites into yolk mixture in three additions.
Sift cake flour over mixture and fold gently until just combined.

BAKE THE SWISS ROLL:
Remove frozen inlay design from freezer.
Pour sponge batter over frozen design spreading gently and evenly with offset spatula.
Bake for 10-12 minutes until sponge springs back when lightly touched.
While baking lay a clean kitchen towel on work surface and dust generously with powdered sugar.
As soon as cake comes out of oven immediately invert onto prepared towel.
Carefully peel off parchment paper the inlay design should now be on top.
Starting from short end roll cake up in the towel while still hot.
Let cool completely rolled up about 1 hour.

MAKE THE MANGO PASSION FRUIT CREAM:
Tropical flavors for husband Harry: the tropical flavors are Harry's favorite.
Whip heavy cream with powdered sugar and vanilla to stiff peaks.
Gently fold in 1/4 cup passion fruit curd reserve rest for drizzling.
Fold in diced mango and passion fruit seeds if using.
Keep refrigerated until ready to use.

ASSEMBLE THE SWISS ROLL:
Carefully unroll the cooled cake it will want to stay curved that's good.
Spread remaining passion fruit curd evenly over the inside of the cake.
Spread mango passion fruit cream over the curd layer leaving 1-inch border at edges.
Carefully roll up the cake again without the towel this time using the natural curve.
Wrap in plastic wrap and refrigerate for at least 30 minutes to set.

SERVE:
Unwrap and place on serving platter seam-side down.
Dust with powdered sugar.
Garnish with fresh mango slices passion fruit halves and edible flowers if available.
Slice to reveal the beautiful wildflower pattern and tropical fruit filling.