Ingredients
For the Sponge
- 4 eggs, separated
- 2 tbsp sweetener
- 3 sachets Options hot chocolate powder (6 SWIPs)
- 1 tsp vanilla extract
For the Filling
- 200g fat-free Greek yogurt (such as Fage) or fat-free fromage frais
- 1 tbsp sweetener
- 1 sachet Options hot chocolate powder (2 SWIPs)
- 1 tsp vanilla extract
- 150g cherries (frozen cherries work well)
- Method
- Make the Sponge
- Preheat the oven to 180°C (160°C fan).
- Line a Swiss roll tin or shallow baking tray with baking paper.
- Whisk the egg whites until stiff peaks form.
- In a separate bowl, whisk the egg yolks, sweetener, cocoa powder, and vanilla extract until thick.
- Gently fold the egg whites into the chocolate mixture.
- Spread evenly in the prepared tin and bake for 10–12 minutes.
- Rolling Tip
- While still warm, turn the sponge onto a clean sheet of baking paper.
- Carefully roll it up while warm.
- Leave it to cool rolled up. This helps prevent cracking.
- Make the Filling
- Mix together the Greek yogurt, sweetener, and vanilla extract.
- Fold through most of the cherries.
- Assemble
- Carefully unroll the cooled sponge.
- Spread the filling evenly over the sponge.
- Roll it back up gently.
- Chill for 1 hour before slicing.
- Decorate (Optional)
- Top with fresh cherries.
- Grate a little dark chocolate over the roulade (extra SWIPs may apply).
- Makes 6 slices (1 SWIP per slice
Go to the next page to get the Instructions
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