Made with whipping cream and raspberries for a deliciously devilish dessert...
6 free-range eggs, separated
250g icing sugar, sifted
25g (4 tbsp) cornflour, sifted
100g cocoa powder, sifted
Butter, for greasing
Flour, for dusting
300ml whipping cream, whipped
Fresh mint leaves, to decorate
1. Preheat the oven to 180C (350F).
2. Press half of the raspberries through a sieve or puree in a blender to make a smooth sauce (If blending, press through a sieve afterwards to remove the seeds)
3. In a mixing bowl, whisk the egg yolks with half of the icing sugar until light and fluffy.
4. In a separate bowl, whisk the egg whites until they form soft peaks then gradually add the remaining sugar and whisk until stiff.
5. Stir the two egg mixtures together using a metal spoon. Add the cornflour and cocoa powder and fold until combined.
6. Line a 26cm (10 ½ in) x 24cm (9 ½ in) baking tray with baking parchment, then grease lightly with butter and dust with flour.
7. Spread the roulade mixture in an even layer, about 1cm ( ½ in) thick, to cover the base of the tray.
8. Bake for 8-12 minutes until risen and the mixture springs back when pressed - do not worry if it feels slighty soft.
9. Turn the roulade out on to a clean, damp tea towel; carefully remove the paper and neatly trim the edges. Allow the roulade to cool slightly. Smear the raspberry sauce (setting some aside to serve) over the roulade, then top with the whipped cream and level with a palette knife. Scatter the raspberries (setting some aside to serve) over the cream.
10. Very carefully, from the short end, roll up the roulade using the damp tea towel as a guide. Leave the roulade wrapped in the tea towel and set aside to chill in the fridge.
11. When you are ready to serve, carefully remove the tea towel and the dust roulade with additional cocoa powder and slice on the diagonal.
12. Serve with the reserved raspberries and raspberry sauce, and decorate with fresh mint.