Serves 6
1 tbs Dutch cocoa powder
1 tsp cream of tartar
1 tsp cornflour
6 eggwhites, at room temperature
11/3 cups (295g) caster sugar
1 tsp balsamic vinegar
50g dark chocolate, very finely chopped
Icing sugar, to dust
Filling
250g mascarpone
300ml thickened cream
2 tsp caster sugar
1 tbs kirsch* (see Cook’s Notes, p 88)
or other liqueur
1 cup (140g) slivered almonds, toasted
250g punnet strawberries, quartered
125g punnet raspberries
125g punnet blueberries
Preheat oven to 180 C. Line a 40cm x 30cm lamington pan with baking paper.
Sift the cocoa, cream of tartar and cornflour into a bowl.
Add a pinch of salt and stir to combine, then set aside.
In a large bowl, whisk the eggwhites with electric beaters until frothy.
Slowly add the caster sugar, 1 tbs at a time, beating constantly and allowing each spoonful to be incorporated before adding the next, until stiff and glossy.
Add the cocoa mixture and balsamic to the meringue mixture and beat until combined. Fold in the chocolate.
Pour the mixture onto the prepared tray and level the surface.
Bake for 25 minutes or until sponge is firm and springs back when lightly touched.
Allow to stand for 5 minutes to cool slightly.
Dampen a clean tea towel with water.
Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge, then cover with the tea towel.
Carefully invert the sponge (leaving the bottom layer of baking paper on the sponge) onto the baking paper and tea towel.
While still warm, using the tea towel, gently roll into a log from one long side. Set aside to cool.
Meanwhile, for filling, whiskmascarpone and cream until stiff peaks form.
Add the sugar and kirsch, and stir to combine.
Gently unroll the sponge and remove the tea towel and top layer of baking paper.
Spread creammixture over sponge (reserving a little to serve) and scatter three-quarters of the almonds on top.
Combine the berries in a bowl, then scatter three-quarters over the cream.
Peeling the sponge away from the bottom layer of baking paper, roll up tightly to enclose the filling.
Place on a serving platter. Spread remaining cream mixture on top of the roulade and top
with remaining almonds and berries.
Dust with icing sugar to serve.
Cook’s Note
* Kirsch is a clear cherry brandy liqueur available from bottle shops.
* To sterilise jars, preheat the oven to 120 C. Wash jars and lids in soapy water, rinse, then dry well.
Place jars and non-plastic lids on a baking tray.
Place in the oven for 20 minutes.
Remove and fill jars while still hot.
* Amaretto is an Italian almond liqueur available from bottle shops.
