Raspberry Cream Chocolate Swiss Roll


  1. Add the water to Macphie Chocolate Sponge Mix and whisk on slow speed for 1 minute.

  2. Scrape down and whisk on middle speed for 5 minutes.

  3. Deposit sponge mix onto a 75cm x 75cm baking sheet and bake at 250ºC (480ºF) for 5-7 minutes.

  4. Meanwhile, prepare the raspberry cream by whipping Mactop® Traditional, drizzle in Macphie ku-li® Raspberry fruit coulis and fold in 10% chopped frozen raspberries.

  5. Once sponge is cooled, place on a sheet with sprinkled with caster sugar and spread with raspberry cream and roll.

  6. Finish with a dusting of Macphie Sweet Snow®.