Lemon, Chocolate And Berry Roulade

• 33 cm swiss roll tin with non-stick baking paper
• 4 eggs
• 1 lemon rind (grated)
• 300 ml double cream whipped
• 240 gr mixed berries
• 190 gr chocolate (plain)
• 110 gr caster sugar extra dusting (plus)
• 18 gr desiccated coconut
• 2 gr vanilla essence