Lemon, Chocolate and Berry Roulade

• 4 medium eggs
• 125 grams sugar, superfine plus extra dusting
• 1/2 teaspoon vanilla extract
• 50 grams coconut desiccated
• 1 each lemon grated rind and juice
• 175 grams chocolate plain
• 300 ml double cream whipped
• 225 grams berries mixed, stalks removed, hulled and halved if necessary
• 1 x mint leaves fresh, for garnish
• 1 x berries extra, for garnish
• 1 x powdered sugar for dusting

1. Preheat the oven to 400F (200C).
2. Lightly oil and line a 23x33cm swiss roll tin with non-stick baking paper.
3. Whisk together the eggs, caster sugar and vanilla essence with an electric whisk for 5 minutes until thick and frothy and the whisk leaves a trail.
4. Fold in the coconut and lemon rind and pour into the tin.
5. Bake for 12 to 15 minutes until firm.
6. Leave to cool.
7. Lay a sheet of non-stick baking paper the same size as the tin on a flat surface and sprinkle with the extra caster sugar.
8. Turn the roulade on to the paper and peel off the lining paper.
9. Trim the edges of the roulade, then sprinkle over the lemon juice.
10. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then spread over the roulade and top with the fresh berries.
11. Lift the paper along one of the short sides and use to help roll up the roulade.
12. Decorate with the reserved cream, fresh berries and sprigs of mint.
13. Dust with icing sugar to serve.
14. To freeze: freeze at the end of stage 2 for up to 3 months.

eggs, sugar, vanilla, coconut, lemon grated rind, chocolate plain, cream whipped, berries mixed, mint, berries, powdered sugar

Taken from recipeland.com/recipe/v/lemon-chocolate-berry-roulade-34715 (may not work)