No one can resist chocolate treats – and this doubles up as a delicious dessert or cake to serve with a cuppa. Amazingly – it freezes well. So even if you haven’t dared make one before – here’s how to give it a go!


175g plain chocolate (bournville)

150ml Disaronno

6 large eggs, separated

175g golden caster sugar

300ml double cream

1tbsp icing sugar

1tsp vanilla extract

250g raspberries

100g chocolate curls

Frosted holly leaves


1 Heat oven to 180c, Gas 4. Grease and line a 38x26cm Swiss roll tin with baking parchment. Put the chocolate, broken into squares into a heatproof bowl with the Dissarano. Melt over a pan of gently simmering water.

2 Meanwhile, whisk the egg whites in a clean, grease free bowl until softly peaking. In a separate bowl whisk together the egg yolks and sugar with an electric mixer until pale and thick.


4 Gently fold in the egg whites to combine. Pour the mixture into the prepared tin and bake for 25 mins until just firm.


6 Whisk the cream with the icing sugar and vanilla extract, until it just holds it’s shape.

7 Lay out a sheet of baking parchment, upturn the roulade onto the paper. Trim off the edges to neaten. Spread the cream over the roulade and sprinkle over the raspberries. Roll up the roulade tightly, lifting the paper, to help,

TO SERVE: Decorate with chocolate curls and frosted holly leaves.

TO FREEZE: Put onto a foil lined rectangular piece of card and double wrap in cling film. Defrost for 2 hours before serving and decorate with chocolate curls.

FOOD ED TIP: To make large chocolate curls, pour a thin layer of melted cooking chocolate onto a marble slab. When just set push a wallpaper stripper, or large knife along the chocolate until it ripples and curls.

MONEYSAVER: Use water instead of Dissarano to melt with the chocolate, or any other liqueur or spirit you have in stock, such as brandy, Southern Comfort or rum.