Chocolate Roulade with Elderflower & Strawberries

This recipe turns a Christmas classic into a summer’s day treat.

Serves 4 Prep time Bake time
Chocolate Roulade with Elderflower & Strawberries


For the chocolate sponge…

2 eggs

2 oz caster sugar

½ oz cocoa powder

For the filling…

5 oz marscarpone cheese

1.5 tbsp double cream

2 tbsp of yoghurt

1 oz icing sugar

1.5 oz Elderflower Cordial

1 lime (zest & juice)

1 punnet of fresh strawberries, sliced

To finish…

4 oz dark chocolate

2tbsp milk

1 oz unsalted butter (room temp)


1. For the chocolate sponge: line a baking tray with greaseproof paper. Separate the egg whites and yolks; sieve the cocoa powder.

2. Whisk up the egg whites with an electric whisk. When they’ve reached full peak add the caster sugar, continue whisking. It is ready when you can tip the bowl over your head without the mixture falling out!

3. Gradually add to this and fold in the egg yolks and cocoa powder alternately, bit by bit.

4. Once all is incorporated, spoon the chocolatey mixture onto your baking tray and spread out evenly. Bake in a pre-heated oven – 170 degrees centigrade/ gas mark 4 for approximately 15 minutes. To check if cooked, press a fingertip in the centre of the sheet; when it springs back leaving very little imprint, it is ready. Remove from the baking tray immediately and leave on a cooling rack.

5. In the meantime, for the filling: semi-whip the cream, beat the mascarpone with the elderflower cordial, yoghurt and icing sugar. Fold the cream into the mascarpone mix and add the lime zest and lime juice.

6. Place a piece of greaseproof paper on your work surface and sprinkle with caster sugar. Turn your sponge over the sheet, so the top becomes the bottom, and remove the old greaseproof paper. Flip the sponge back again and trim the long edge.

7. Spread the elderflower cream onto the chocolate sponge and then add the sliced strawberries. Taking the far end of the greaseproof paper, roll the sponge towards you, tucking the sponge in as you need to, to form a log. Place the log on a piece of greaseproof paper slightly bigger than the log itself and slide on the back of a baking tray.

8. To finish: break the dark chocolate into small pieces, and melt with the milk in a microwave for about a minute. Give it a good stir and them beat in the butter. Pour over the entire length of the log, using a palette knife to smooth out and coat the log completely if necessary. Refrigerate for at least 2 hours before slicing your roulade into portions to serve with a strawberry coulis.