Ingredients
- 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
To freeze: freeze at the end of stage -20ºC or up to 3 months.
