The deep crimson colours of new-season berries make them well-suited to festive desserts and summer recipes.
The ingredient of Choc-berry roulade
- 1 tbs Dutch cocoa powder
- 1 tsp cream of tartar
- 1 tsp cornflour
- 6 eggwhites, at room temperature
- 1 1/3 cups (295g) caster sugar
- 1 tsp balsamic vinegar
- 50g dark chocolate, very finely chopped
- Icing sugar, to dust
- 250g mascarpone
- 300ml thickened cream
- 2 tsp caster sugar
- 1 tbs kirsch (see notes) or other liqueur
- 1 cup (140g) slivered almonds, toasted
- 250g punnet strawberries, quartered
- 125g punnet raspberries
- 125g punnet blueberries
The instruction how to make Choc-berry roulade
- Preheat oven to 180C. Line a 40cm x 30cm lamington pan with baking paper.
- Sift the cocoa, cream of tartar and cornflour into a bowl. Add a pinch of salt and stir to combine, then set aside.
- In a large bowl, whisk the eggwhites with electric beaters until frothy. Slowly add the caster sugar, 1 tbs at a time, beating constantly and allowing each spoonful to be incorporated before adding the next, until stiff and glossy.
- Add the cocoa mixture and balsamic to the meringue mixture and beat until combined. Fold in the chocolate.
- Pour the mixture onto the prepared tray and level the surface. Bake for 25 minutes or until sponge is firm and springs back when lightly touched. Allow to stand for 5 minutes to cool slightly.
- Dampen a clean tea towel with water. Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge, then cover with the tea towel. Carefully invert the sponge (leaving the bottom layer of baking paper on the sponge) onto the baking paper and tea towel. While still warm, using the tea towel, gently roll into a log from one long side. Set aside to cool.
- Meanwhile, for filling, whisk mascarpone and cream until stiff peaks form. Add the sugar and kirsch, and stir to combine.
- Gently unroll the sponge and remove the tea towel and top layer of baking paper. Spread cream mixture over sponge (reserving a little to serve) and scatter three-quarters of the almonds on top.
- Combine the berries in a bowl, then scatter three-quarters over the cream. Peeling the sponge away from the bottom layer of baking paper, roll up tightly to enclose the filling. Place on a serving platter. Spread remaining cream mixture on top of the roulade and top with remaining almonds and berries. Dust with icing sugar to serve.
Nutritions of Choc-berry rouladefatContent: 719.868 calories
saturatedFatContent: 44.6 grams fat
carbohydrateContent: 24.6 grams saturated fat
sugarContent: 70.3 grams carbohydrates
fibreContent: 60.8 grams sugar
cholesterolContent: 11.9 grams protein
sodiumContent: 487 milligrams cholesterol