Lemon, Chocolate and Berry Roulade Recipe

Name: Lemon, Chocolate and Berry Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium eggs, 125 grams sugar, superfine plus extra dusting, 1/2 teaspoon vanilla extract, 50 grams coconut desiccated, and more.

Yes, Lemon, Chocolate and Berry Roulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon, Chocolate and Berry Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions