Chocolate & Vanilla Swiss Roll

Ingredients

• Brownie x 2
• Pizza x 1
• Chocolate Crunch x 1 (optional)
• Vanilla Dessert x 1

Method

1. Mix the espresso with the baking powder, pizza, and brownie sachets.
2. Whip two egg whites with salt, sweetener, and a squeeze of lemon to form soft peaks.
3. Fold into the coffee and sachet mix in three stages try to retain as much air as possible
4. Spread onto a non-stick mat or baking parchment to form a rectangle.
5. Bake at 160°c for 10 minutes or until cooked, then allow to cool at room temperature.
6. Cut the chocolate crunch bar into pieces and microwave to melt in short bursts.
7. Once melted pour onto a non-stick mat and roll into a rectangle the same length as the sponge. For a halal or vegetarian version omit this step.
8. Mix the vanilla sachet with 85g of water and whisk until combined. Spread onto the sponge evenly.
9. Add the chocolate crunch (if using), and the raspberries.
10. Place a double layer of cling film onto your bench, roll the sponge into a log. It is easier to do this first to get the shape and then roll in the cling film. Tie both ends and allow to set in the fridge for at least 1 hour.
11. Once set measure the length of the Swiss roll and divide by five, this will give you the correct portion size. 12.Slice and serve with a nice coffee!