Lemon, Chocolate & Berry Roulade

Directions

1. Preheat the oven to 400℉ (200℃). Lightly oil and line a 23×33cm 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 to 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.