- 6 egg whites
- 6 egg yolks
- 3 C double cream
- 2 tbsp sugar
- 4 tbsp cocoa
- 2 tsp vanilla
- 1 cup confectioner sugar
- 2 LB frozen raspberries
- Pre-heat oven to 400º
- Line a large tray with parchment paper and oil it generously with sunflower oil.
- Whisk the egg whites until stiff with a balloon whisk on high speed.
- Whisk yolks, sifted cocoa and sugar for 2 minutes on high speed with balloon whisk.
- Fold egg whites into chocolate mix.
- Spread out and place immediately into the oven.
- Bake for 10 – 12 minutes.
- Meanwhile place a large sheet of parchment paper on a clean table surface.
- When done, turn out onto parchment paper
- Peel off first parchment paper and roll to a roulade, allowing parchment paper to be rolled up too
- Leave to cool for two full hours
- Whip up the cream together with sugar and vanilla.
- Unroll, and fill the roulade with still frozen raspberries and cream, reserving some cream for decoration.
- Now roll back up, removing parchment paper
- Serve sprinkled with icing sugar and some sprigs of mint from the garden.
