Lemon, Chocolate & Berry Roulade

This roulade is all about contrasts. A light, flourless sponge made with desiccated coconut and lemon zest gets spread with a layer of melted dark chocolate, then rolled around whipped cream and a tumble of fresh mixed berries.

The sponge gets its structure entirely from eggs whisked for a full five minutes until thick and frothy. No flour means the texture is delicate and slightly chewy from the coconut, not cakey. Lemon juice sprinkled over the cooled sponge before rolling keeps it moist and adds a tart brightness that cuts through the rich chocolate and cream.

Dust the finished roulade with icing sugar and garnish with extra berries and mint. This is the kind of dessert that looks like it came from a pastry shop.

Chef Tips

• Whisk the eggs and sugar until the beater leaves a thick trail that holds for 3 seconds. Under-whisking means a flat, dense sponge.
• Fold the coconut in gently with a spatula. Stirring deflates the air you just spent 5 minutes building.
• Roll the sponge while it’s still slightly warm and flexible. A cold sponge cracks.
• Spread the melted chocolate in a thin, even layer. Too thick and it cracks when you roll.

Variations

• Use white chocolate instead of dark for a sweeter, milder filling.
• Swap berries for sliced strawberries and banana for a different fruit combination.
• Add a tablespoon of cocoa powder to the sponge batter for a double-chocolate version.