Line a swiss roll tin with baking paper.
Preheat oven to 170℃.
Place eggs and sugar into the Thermomix bowl. Insert Butterfly. Whip 8 min/37°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Add half the flour and salt to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
Add remaining flour and butter and incorporate 12 sec/Interval/dough setting. Continue combining by gently folding with a spatula.
Spread mixture into prepared tin and smooth with spatula.
Bake 15 minutes until just golden and springy to the touch.
Tip out hot cake onto a large tea towel. Discard baking paper. Roll up starting with the long side, wrapping in the towel. Rest till cool.
Place cream and icing sugar into the Thermomix bowl and whip 20 sec/Butterfly/speed 4 or until soft peaks form, then fold in passionfruit pulp with a spatula.
Fold in sliced strawberries and kiwi fruit.
Gently unroll cake and spread with cream.
Re-roll, dust with generous amounts of icing sugar. Serve immediately!