• 50minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. BASE

  2. 4 eggs , separated

  3. 3 tablespoons caster sugar

  4. 125 g Dark Cooking chocolate , melted

  5. 2 tablespoons orange juice


  7. 1 punnet strawberries

  8. 125 ml cream, whipped

  9. SAUCE

  10. 1 punnet fresh raspberries (or 300 g frozen)

  11. 2 tablespoons water

  12. 1 tablespoon icing sugar

  13. 1 tablespoon orange flavoured liqueur

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C. Whip the egg whites with half the sugar until stiff.

  2. Whip the egg yolks with the remaining sugar until thick and pale.

  3. Fold the melted chocolate into the egg yolk mixture. Stir in the orange juice, then fold in the stiff egg whites.

  4. Pour the mixture into a lined swiss roll pan. Bake for 15-20 minutes or until set.

  5. Turn onto a sheet of baking paper. Starting with a short edge, roll up firmly incorporating the paper. Chill for at least 30 minutes.

  6. Make the filling by finely chopping the strawberries. Sprinkle with the icing sugar, then fold through the whipped cream.

  7. Carefully unroll the base. Remove the paper and spread the prepared filling over the surface. Re-roll. Dust with some icing sugar.

  8. Purée the raspberries for the sauce, then bring the purée, water and icing sugar to the boil. Remove from the heat, add the orange flavoured liqueur and chill until required.

  9. To serve, divide the sauce between individual serving plates and place two slices of roulade on each plate. Top with extra fresh berries.


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