Chocolate Cherry Roulade

Instructions

1. Preheat the oven to 180°C (160°C fan).
2. Line a Swiss roll tin or shallow baking tray with baking paper.
3. Whisk the egg whites until stiff peaks form.
4. In a separate bowl, whisk the egg yolks, sweetener, cocoa powder, and vanilla extract until thick.
5. Gently fold the egg whites into the chocolate mixture.
6. Spread evenly in the prepared tin and bake for 10–12 minutes.
7. While still warm, turn the sponge onto a clean sheet of baking paper.
8. Carefully roll it up while warm.
9. Leave it to cool rolled up. This helps prevent cracking.
10. Mix together the Greek yogurt, sweetener, and vanilla extract.
11. Fold through most of the cherries.
12. Carefully unroll the cooled sponge.
13. Spread the filling evenly over the sponge.
14. Roll it back up gently.
15. Chill for 1 hour before slicing.
16. Top with fresh cherries.
17. Grate a little dark chocolate over the roulade (extra SWIPs may apply).
18. Makes 6 slices (1 SWIP per slice