6 medium eggs, separated
125g caster sugar
1 680g jar stoned morello cherries, drained weight 350g
125g Hot Chocolates organic dark chocolate buttons
250g mascarpone cheese
100g Greek yoghurt
Hot Chocolates cocoa powder and icing sugar to dust

 

Line a 23x33cm (9x13in) Swiss roll tin with greaseproof paper. Put chocolate in a heatproof bowl and melt in the microwave for 1 min, take out stir and repeat once until melted. Cool. Place egg yolks and 125g sugar in a large bowl and whisk until thick and creamy. Whisk in melted chocolate.
In a clean bowl, using an electric hand whisk, whisk the egg whites until stiff. Lightly fold into the chocolate mixture.
Pour the mixture into the prepared baking tray and level the surface. Bake at 180°C (160°C fan) mark 4 for 20min or until firm to the touch. Sprinkle caster sugar over the roulade. Put a piece of greaseproof paper over the roulade followed by a cooling tray turned upside down.
Turn the whole roulade and trays upside down so that the baking tray is now on the top. Lift off the baking tray and then carefully peel off the greaseproof paper. Cover with a damp cloth. Leave to cool for 30min.
Beat together the mascarpone and yoghurt add some caster sugar to taste. Spread the cream mixture over the cold roulade and scatter the cherries on top. Roll up from one of the narrow ends, using the paper to help. This is really difficult and the roulade may well split. Don’t panic, even if it does split keep rolling and pull the paper away. Chill for 30min. Dust with cocoa powder and icing sugar. It will taste absolutely delicious however it looks!

 

This roulade was matched with a Chianti

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