Recipe Swiss roll bomb

Ingredients

Method

  1. Add the water to the Macphie Chocolate Sponge Mix and whisk for 1 minute on slow speed. Scrape down. Whisk on middle speed for 10-15 minutes followed by 1-2 minutes on slow speed.

  2. Deposit 1200g into a 30” x 18” tray and spread level. Bake at 240oC for 5 minutes. Allow to cool. Cut a 2cm circle section out of the sponge and keep to the side.

  3. Spread with whipped Mactop® Traditional over the remaining sheet and roll.

  4. Slice into 2cm rounds and line the inside of a (cling-filmed lined) large pudding bowl.

  5. Mix the remainder of the Macphie Mactop® Traditional with the cherries and mixed berries and fill the lined bowl with the mixture leaving a space at the top.

  6. Slice into piFinish with the reserved sponge circle, wrap and freeze.
    eces and arrange in a large glass trifle bowl, layered with frozen raspberries and Macphie Mactop® Traditional.

  7. Top with frozen berries before serving.

Products used