Lemon, chocolate and berry roulade

 
                     Lemon, Chocolate and Berry Roulade
 
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 8    Preparation Time :0:40
 Categories    : Cakes                            Chocolate
                 Freeze                           Fruit
                 New                              Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      med           eggs
  125      g             caster sugar -- plus extra dusting
      1/2  tsp           vanilla essence
   50      g             desiccated coconut
    1                    lemon -- grated rind & juice
  175      g             plain chocolate
  300      ml            double cream -- whipped
  225      g             mixed berries (eg redcurrants, tayberries,
                         raspberries, strawberries) stalks removed,
                         hulled and halved if necessary
                         fresh mint and extra berries -- to decorate
                         icing sugar -- for dusting
 
 1. Preheat the oven to 200C/400f/Gas 6. Lightly oil and line a 23x33cm
 Swiss roll tin with non-stick baking paper.
 
 2. 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. Fold in the coconut and lemon rind and pour into the tin. Bake for
 12-15 minutes 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 on to
 the paper and 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 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, fresh berries and sprigs of mint. Dust
 with icing sugar to serve.
 
 To freeze: freeze at the end of stage 2 for up to 3 months.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : The Tuile baskets can be stored in an airtight container for 2-3
 days. Add the filling just before serving.
 We’ve suggested using tayberries, a purple-coloured hybrid of blackberries
 and raspberries, for variety, but if you can’t get hold of them, use any
 soft red fruit.
 
 Preparation: 20 minutes
 Cooking: 20 minutes
 Serves 8
 Per serving: 426 cals, 31g fat