Recipe - Lemon Chocolate And Berry Roulade

4 md Eggs
125 g Caster sugar, plus extra
dusting
One half teaspoon 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 nonstick 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
1215 minutes until firm. Leave to cool.

3. Lay a sheet of nonstick 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 23
days. Add the filling just before serving. We've suggested using
tayberries, a purplecoloured 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,
31 g fat
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997