To assemble, unroll the cooled Swiss rolls and spread with the lemon curd.
Place in a saucepan with the raspberries, sugar and vanilla then bring to the boil.
Add one egg at a time with one tablespoon of flour.
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Divide between the two tins and bake for 10—12 minutes or until the sponges are lightly golden and cooked through.
To make the chunky mandarin coulis, strain two tins of mandarins.