I’m thrilled to have literally turned a standard dessert on it’s head!
This is basically a classic Mary Berry chocolate roulade. A no-flour, gluten-free, super-light sponge with a whipped cream and fresh raspberry filling.
The ingredients list couldn’t be more straightforward. Dark chocolate, six separated eggs, caster sugar, cocoa powder, double cream, raspberries and icing sugar.
However, I’ve introduced a twist to the method at the point of assembly by re-shaping the rectangular sponge into a long triangle before rolling, up-ending, and ending up with something a little different.