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Preheat the oven to 180°C.
In a bowl beat the egg whites until the form stiff peaks. Set aside.
In a separate large bowl beat the egg yolks until light and fluffy. Stir in the first measure of fruit topping and all the ground almonds.
Gently fold in the beaten egg whites.
Spoon the mixture into a 30 x 20 cm swiss roll tin lined with baking paper and spread it out evenly.
Bake for 15-20 minutes.
On the kitchen worktop spread out a clean damp tea towel topped with a sheet of baking paper.
Remove the roulade from the oven and run a knife around the edges to loosen the sides.
Invert the tin onto the baking paper topped tea towel, gently roll it up and allow it to cool.
In the meantime, combine the drained yogurt and the second measure of fruit topping.
Unroll the roulade and spread the filling over the surface.
Roll up again, this time in a sheet of tin foil that is at least 5 cm larger than the roulade itself.
Twist the ends of the foil to hold it firm and place in the fridge for 1 hour.
Serve the roulade with some sliced banana.
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