recipe of the month




  • 4 Jumbo Egg whites
  • Pinch Salt
  • 1 Cup Castor Sugar
  • 2 Tbs Cocoa Powder, Sifted
  • 1 Cup Cream
  • 2 Punnet Raspberries
  • Icing Sugar to garnish
  • 2 tsp Cornflour
  • 1 tsp vinegar



  1. Heat the oven to 180°C
  2. Line a 33x23cm Swiss Roll Tin with baking paper.
  3. Beat the egg whites with a pinch of salt until stiff, then whisk in the sugar 1tbs at a time, whisking after each addition until the egg whites are stiff and glossy.
  4. Fold in the sifted cocoa powder, cornflour and vinegar.
  5. Spread the chocolate meringue in the lined tin and bake for 15-20 minutes, until it is crisp and firm to the touch.
  6. Place a clean dish cloth on the counter and flip the tin on top of it and carefully peel off the baking paper.
  7. Whip the cream and then spread evenly over the meringue. Scatter raspberries, roll up and garnish with extra raspberries and icing sugar.


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