Christmas chocolate roulade

This pavlova-like mixture is rolled around a filling of Christmas mincemeat and whipped cream. It can be frozen for up to 2 months.

Ingredients

4	Egg whites
1 cup	Sugar
1 tsp	Vanilla essence
1 tsp	White vinegar
1 Tbsp	Cocoa powder
1 Tbsp	Cornflour

Filling

¾ cup	Cream
2 Tbsp	Icing sugar, plus extra to dust
¾ cup	Fruit mince (Main)

Directions

1. Preheat the oven to 180C. Lightly grease and line a 24cm x 30cm sponge roll tray with baking paper.
2. Beat the egg whites, until stiff. Gradually add the sugar, beating well, until all the sugar is dissolved. Fold in the vanilla essence, vinegar, cocoa powder and cornflour.
3. Spread the mixture evenly into the sponge roll tray. Bake for 15 minutes, until set.
4. Sprinkle a piece of baking paper with extra icing sugar. When the meringue log is cooked, turn onto the paper. Cool.
5. Whip the cream and the 2 tablespoons of icing sugar together, until stiff. Fold in fruit mincemeat. Spread over the meringue and roll up from a long edge, using the edge of the paper to help. Use a long spatula to place the roll onto a serving dish. Dust with the extra icing sugar and serve with fresh berries.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'