Lemon, Chocolate and Berry Roulade
4 med eggs 125 g caster sugar -- plus extra dusting 1/2 tsp vanilla essence 50 g desiccated coconut 1 lemon -- grated rind & juice 175 g plain chocolate 300 ml double cream -- whip...
Ingredients
- 4med eggs
- 125g caster sugar -- plus extra dusting
- 1/2tspvanilla essence
- 50g desiccated coconut
- 1lemon -- grated rind & juice
- 175g plain chocolate
- 300ml double cream -- whipped
- 225g mixed berries (eg redcurrants, tayberries,
Directions
- 1
4 med eggs 125 g caster sugar -- plus extra dusting 1/2 tsp vanilla essence 50 g desiccated coconut 1 lemon -- grated rind & juice 175 g pla
- 2
Preheat the oven to 200C/400f/Gas 6
- 3
Lightly oil and line a 23x33cm Swiss roll tin with non-stick baking paper
- 4
Whisk together the eggs, caster sugar and vanilla essence with an electric whisk for 5 minutes until thick and frothy and the whisk leaves a
- 5
Fold in the coconut and lemon rind and pour into the tin
- 6
Bake for 12-15 minutes until firm
- 7
Leave to cool
- 8
Lay a sheet of non-stick baking paper the same size as the tin on a flat surface and sprinkle with the extra caster sugar