Re: Summer 2013 | Page 41

Method

Method

Line with baking parchment a 23 x 33cm ( 9 x 13 ”) Swiss roll tin or grease and line with greaseproof paper . I find it ’ s worth investing in a roll of baking parchment , which saves the need to grease everything .
Melt the chocolate ( either in a microwave 10 seconds or so at a time , stirring well in between to stop it burning in the middle . Or melt your chocolate in a bowl over simmering water , but make sure your bowl is a snug fit and don ’ t let the steam get in to the chocolate . Water and chocolate don ’ t mix well ). Leave to cool slightly .
Whisk the egg yolks and sugar until very thick and pale . Beat in the chocolate . Whisk the egg whites until stiff , then fold carefully into the chocolate mixture with the cooca powder .
Pour the mixture into your prepared tin and spread evenly .
Bake in the oven at 180 º ( I did mine at 160 º but as I ’ ve mentioned before , my oven is a bit fierce !), gas mark 4 for about 15 – 20 mins , until well risen . It should be nice and firm to the touch .
Whilst the roulade is baking lay a large piece of baking parchment or greaseproof paper out on your worktop and sprinkle liberally with caster sugar . When the roulade is cooked turn it out onto the sprinkled baking parchment and carefully peel off the lining paper . Lay a damp tea towel over the roulade to cool .
To prepare your filling , whip the cream and icing sugar together until it forms soft peaks . Gently fold in your Greek yoghurt and rose water . When the roulade is cool , carefully cut a score with a sharp knife at the left hand narrow end of your roulade so that it will be easier to roll up . Spread your cream filling over the roulade , then sprinkle with the fruit .
Starting from the scored narrow end and taking the parchment underneath with your fingers , tightly roll your roulade up , using the parchment to help you roll . When it is rolled up , transfer to your serving dish and decorate with more fresh fruit and sprigs of fresh mint . Sprinkle with more icing sugar if you want to .
This is just scrumptious !
Enjoy .
By Liz Chatfield www . sylviaskitchen . co . uk
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