CHOC-BERRY ROULADE

CHOC-BERRY ROULADE
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INGREDIENTS /

250g mascarpone
300ml thickened cream
2 tsp caster sugar
1 tbsp kirsch or other liqueur
1 cup (140g) slivered almonds, toasted
250g punnet strawberries, quartered
125g punnet raspberries
125g punnet blueberries

METHOD /

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 egg whites 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.