1cupraspberriesfresh or frozen crushed or strawberries
Instructions
Whisk eggs & sugar together until thick (should take approximately 5 mins)
Then fold sifted flour through with a metal spoon, until just combined.
Pour mixture into a lined Swiss roll pan ( 25 x 30cm).
Bake in a 200 c for 8 minutes.
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.
Leave to cool completely
In the meantime, whisk together 250gms plain Yopro yoghurt, 2 Tbls Avalanche Sugar Free drinking chocolate & 1 Tbls Queens Sugar Free Maple Syrup.
Crush 1 cup of fresh or frozen raspberries or strawberries with a fork.
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)