For the decoration, make a warm coulis: pit 100 g of cherries (22) and split them in two with your hands, placing them in a saucepan with the sugar (23) and lemon juice (24). Cook for a few ...

As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready ...

This version by Sarah Todd is served with a lemon-infused mango coulis, inspired by her love of Queensland mangoes. Credit: Jiwon Kim ...

Once cooked, the coulis is left to cool before being jarred and stored in the fridge, where it’ll keep for several days.