Lemon Chocolate And Berry Roulade
|Caster sugar||4 1⁄2 Ounce (125 Grams, Plus Extra)|
|Vanilla extract||1⁄2 Teaspoon|
|Desiccated coconut||1 3⁄4 Ounce (50 Gram)|
|Lemon||1 , grated zest and juice|
|Plain chocolate||6 Ounce (175 Grams)|
|Double cream||1⁄2 Pint, whipped (300 Milliliter)|
|Mixed berries||8 Ounce, hulled and halved, if necessary (Redcurrants, Raspberries, Strawberries, 225 Grams)|
|Mint leaves||3 (To Decorate)|
|Berries||4 (To Decorate)|
|Icing sugar||2 Tablespoon (For Dusting)|
1. Heat oven to 200C/fan 180C/gas 6. Lightly oil and line a 23 x 33cm Swiss roll tin with non-stick baking paper.
2. Whisk together the eggs, caster sugar and vanilla with an electric whisk for 5 mins until thick and frothy and the whisk leaves a trail when lifted. Fold in coconut and lemon zest, then pour into the tin. Bake for 12-15 mins until firm. Leave to cool.
3. 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. Turn the roulade out onto the paper, then peel off the lining paper. Trim the edges of the roulade, then sprinkle over the lemon juice.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then spread over the roulade. Leave to cool slightly. Spread two-thirds of the cream over the roulade and top with the fresh berries. Lift the paper along one of the short sides and use to help roll up the roulade. Decorate with the reserved cream, berries and sprigs of mint. Dust with icing sugar to serve.