INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200C/400f/Gas 6. Lightly oil and line a 23x33cm
Swiss roll tin with non-stick baking paper. Whisk together the eggs,
caster sugar and vanilla essence with an electric whisk for 5 minutes
until thick and frothy and the whisk leaves a trail. Fold in the
coconut and lemon rind and pour into the tin. Bake for 12-15 minutes
until firm. Leave to cool. Lay a sheet of non-stick baking paper the
same size as the tin on a flat surface and sprinkle with the extra
caster sugar. Turn the roulade on to the paper and peel off the  lining
paper. Trim the edges of the roulade, then sprinkle over the  lemon
juice. Melt the chocolate in a heatproof bowl set over a pan of
simmering water, then spread over the roulade and top with the fresh
berries. Lift the paper along one of the short sides and use to help
roll up the roulade. Decorate with the reserved cream, fresh berries
and sprigs of mint. Dust with icing sugar to serve.  To freeze: freeze
at the end of stage 2 for up to 3 months.  NOTES : The Tuile baskets
can be stored in an airtight container for  2-3 days. Add the filling
just before serving. We've suggested using  tayberries, a
purple-coloured hybrid of blackberries and raspberries,  for variety,
but if you can't get hold of them, use any soft red  fruit.
Preparation: 20 minutes Cooking: 20 minutes Serves 8 Per  serving: 426
cals, 31 g  fat Recipe by: BBC Vegetarian Good Food,  July 1997 Posted
to MC-Recipe Digest V1 #645 by Kerry Erwin  <kerry@north.org> on Jun
16, 1997

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