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Lemon, Chocolate and Berry Roulade

Lemon, Chocolate and Berry Roulade comes together with Caster Sugar Plus Extra Dusting, Vanilla Essence, Plain Chocolate, and Double Cream Whipped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 125 g
• 1/2 tsp
• 175 g
• 300 ml

Method (preview)

1. 1

   Recipe By: BBC Vegetarian Good Food, July 1997

2. 2

   Serving Size: 8 Preparation Time:0:40

3. 3

   Freeze Fruit

4. 4

   1. Preheat the oven to 200C/400f/Gas 6. Lightly oil and line a 23x33cm

5. 5

   Swiss roll tin with non-stick baking paper.

6. 6

   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 trail.

7. 7

   Fold in the coconut and lemon rind and pour into the tin.

8. 8

   Bake for 12-15 minutes until firm.

9. 9

   Leave to cool.

10. 10

    Melt the chocolate in a heatproof bowl set over a pan of simmering water, then spread over the roulade and top with the fresh berries.

11. 11

    Lift the paper along one of the short sides and use to help roll up the roulade.

12. 12

    Decorate with the reserved cream, fresh berries and sprigs of mint. Dust with icing sugar to serve.

13. 13

    NOTES: The Tuile baskets can be stored in an airtight container for 2-3 days. Add the filling just before serving.