Raspberry and cranberry roulade

So deliciously tempting but do you have room?

Serves
8
Preparation time
45 minutes
Cooking time
50 minutes

Ingredients

  • 175g plain chocolate
  • 5 eggs, separated
  • 200g caster sugar
  • 25g plain flour
  • 300ml double cream
  • 150g frozen raspberries, thawed
  • 4 tbsp cranberry sauce
  • A few frozen cranberries, thawed
  • Holly leaves or similar to decorate
  • Icing sugar to dust

Method

  1. Preheat the oven to 180°C/160°C Fan/ Gas 4. 
  2. Grease and line a 35x25cm Swiss roll tin with baking parchment. 
  3. Break up the chocolate and melt in a bowl over simmering water (or in the microwave for 1-2 mins). 
  4. Whisk the egg yolks and 175g of caster sugar until pale and creamy then gradually beat in the melted chocolate. 
  5. Sift the flour and gently fold into the mixture.
  6. Whisk the egg whites in a clean, greasefree bowl, add a large spoonful to the chocolate mixture, fold in to loosen the mixture, then carefully fold in the remaining egg whites.   
  7. Spread the mixture gently in the tin and bake for 15-20 minutes until risen and just firm to the touch.  
  8. Sprinkle 25g of caster sugar over a sheet of baking parchment and invert the sponge onto it.  
  9. Cover with a damp tea towel and allow to cool.  
  10. Whip the cream until it just holds its shape.  
  11. Add the raspberries and cranberry sauce and stir just once or twice.  
  12. Peel the parchment off the roulade.  
  13. Spread the roulade with the cream. 
  14. Roll up from one short end. 
  15. Decorate with a few cranberries, leaves and icing sugar.

Store finder

Store finder

Enter your location (town or postcode).

My binder

Sign up to create your online Morrisons binder and get the latest offers and competitions!

Go to my binder

Recipe search

Recipe search

Browse through our recipes to plan your perfect menu.

Detailed search