Preheat the oven to 190°C and line a 23x33cm Swiss roll tin with parchment.
Whisk eggs, sugar, and vanilla seeds in a large bowl until thick and fluffy.
Sift flour over the mixture, add lemon zest, and fold in gently.
Pour into the tin, smooth the surface, and bake for 10-12 minutes.
Flip the hot sponge onto sugar-dusted parchment and peel off the backing.
Boil 100g sugar and 100ml water, then simmer sliced lemons for 20 minutes.
Whip double cream with vanilla extract to soft peaks and stir in cream cheese.
Spread cream mixture and passionfruit seeds over the sponge, then roll up tightly.
Heat glaze ingredients in a pan until the sugar dissolves.
Pour glaze over the roll, dust with icing sugar, and garnish with fruit.