Chocolate, Cream And Fresh Berry Roulade

Chocolate, Cream And Fresh Berry Roulade

This light-as-air cake has been appearing on our family table since I returned from London where I was cake and dessert chef at the Cordon Bleu Restaurant. There’s no flour at all, it’s really a chocolate soufflé omelette filled with cream and berries. Don’t be alarmed if it starts to crack when shaping into a roll. Carry on regardless, holding it together as well as you can. The Philly Cream for Desserts will bind it well. The melt-in-the-mouth quality of this roulade is worth a crack or two.

Serving Size

Serves 6

Cook Time

15 minutes


3 eggs, separated
½ cup (110g) caster sugar
2 tablespoons sifted cocoa
1 teaspoon vanilla essence
250ml Philadelphia Cream for Desserts, a double cream alternative
1 punnet strawberries, blueberries or raspberries (optional, or a mixture)
Icing sugar, for dusting


Set oven temperature at 180ºC non-fan. Line a 30cm x 25cm swiss roll pan with baking paper.

Beat egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar. Fold cocoa and vanilla into egg yolk mixture.

Beat egg whites until soft peaks form and gently fold into cocoa mixture. Pour at once into prepared pan and bake for 15 minutes, until cake has drawn away from sides and springs back when gently touched in the middle.

Have ready a tea towel liberally sprinkled with caster sugar. Turn cake out onto towel, carefully peel away paper and while still warm, roll up, including towel, and leave on a wire rack to cool.

When completely cold, very gently unroll and spread with Philly Cream for Desserts. Scatter over sliced strawberries, raspberries or blueberries if using. Roll cake up and chill in refrigerator for 30 minutes. Just before serving dust roulade with icing sugar and cut into thick slices to serve.

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