Choc Raspberry Swiss Roll
Afternoon Tea Special Treat
Suggested Meal:
Snack
Servings: 8
: 2 SP
Ingredients Needed
For the Sponge
- 3 eggs
- 1/4 cup caster sugar
- 2 1/2 Tbls Plain flour sifted
- 2 tsp icing sugar
For the Filling
- 250 gms Plain Yopro
- 2 Tbls Avalanche Sugar Free Drinking Chocolate
- 1 Tbls Queens Sugar Free Maple Syrup
- 1 cup raspberries fresh or frozen crushed or strawberries
How To Create
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Whisk eggs & sugar together until thick (should take approximately 5 mins)
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Then fold sifted flour through with a metal spoon, until just combined.
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Pour mixture into a lined Swiss roll pan ( 25 x 30cm).
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Bake in a 200 c for 8 minutes.
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Once cooked, working quite quickly, sift 2 tsp of icing sugar onto a clean thin tea towel, invert the sponge and roll it up in the teatowel.
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Leave to cool completely
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In the meantime, whisk together 250gms plain Yopro yoghurt, 2 Tbls Avalanche Sugar Free drinking chocolate & 1 Tbls Queens Sugar Free Maple Syrup.
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Crush 1 cup of fresh or frozen raspberries or strawberries with a fork.
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Unroll sponge and fill with the yoghurt mousse, then dot with crushed fruit and spread over the top, re roll sponge, and sprinkle with 1 Tbls flakes almonds (optional toasting them first)
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