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Choc-berry roulade
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
New-season berries add a vibrant touch to festive desserts and summer dishes.
Ingredients:
  • 250g mascarpone
  • 10.00 gm Dutch cocoa powder
  • 2.50 gm cream of tartar
  • 2.50 gm cornflour
  • 6 eggwhites, at room temperature
  • 295g caster sugar
  • 1 tsp balsamic vinegar
  • 50g dark chocolate, very finely chopped
  • Icing sugar, to dust
  • 300ml thickened cream
  • 10.00 gm caster sugar
  • 20.00 ml kirsch (see notes) or other liqueur
  • 140g almond
  • 250g punnet strawberries, quartered
  • 125g punnet raspberries
  • 125g punnet blueberries
Instructions:
  • Preheat the oven to 180C and prepare a 40cm x 30cm lamington pan by lining it with baking paper.
  • Combine cocoa powder, cream of tartar, and cornflour by sifting them into a bowl. Add a pinch of salt, mix well, and set aside.
  • In a large bowl, use electric beaters to whip the egg whites until frothy. Gradually add the caster sugar, 1 tablespoon at a time, continuously beating until stiff and glossy, making sure each spoonful is fully mixed in before adding the next.
  • Combine the cocoa mixture and balsamic with the meringue, beat until mixed. Gently fold in the chocolate.
  • Spread the mixture evenly onto the tray and bake for 25 minutes, or until the sponge is firm and springs back when lightly touched. Let it cool for 5 minutes before serving.
  • Moisten a fresh tea towel with water. Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge. Cover with the moist tea towel. Flip the sponge onto the baking paper and tea towel. Roll it into a log while still warm using the tea towel. Let it cool.
  • Whip mascarpone and cream until stiff peaks form, then mix in sugar and kirsch until well combined.
  • Carefully unwrap the sponge and peel off the tea towel and top layer of baking paper. Evenly spread the cream mixture over the sponge (setting some aside for serving) and sprinkle three-quarters of the almonds on top.
  • Mix the berries in a bowl, then sprinkle three-quarters over the cream. Carefully peel the sponge off the bottom layer of baking paper, roll it tightly to seal the filling. Transfer to a serving platter. Spread the rest of the cream on top of the roulade, then garnish with the leftover almonds and berries. Lightly dust with icing sugar before serving.

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