Preheat the oven to 160°c Fan/Gas 4.

1. Oil a 33cm x 23cm/13in x 9in baking sheet ,then line the base and sides of the tin with baking parchment. Tip: cut 1-inch diagonal line in the corners of the parchment to prevent creases in the
2. Melt the chocolate in a bowl over a pan of simmering water making sure the bowl base does not meet the water. When completely melted, remove from the heat, and allow to cool slightly.
3. Beat the egg whites in a clean bowl with an electric mixer until they are
4. In another bowl mix the egg yolks and sugar with a hand Pour in the melted chocolate and fold it together with a metal spoon.
5. Fold in two large spoons of the egg whites , then fold in the remaining egg TIP: Using a large metal spoon breaks down less air than using a wooden spoon. Scrape the mixture onto the parchment lined sheet and smooth it out.
6. Bake for 20-25 minutes, the top will have slightly crisped ,take out of the oven leave in the tin allow to cool for ten minutes. Place a clean tea towel or a sheet of baking parchment on a flat work surface and sprinkle a tablespoon of cater sugar evenly onto the towel/parchment. Turn the topside of the roulade onto the towel and gently remove the parchment from the bottom of the roulade. Cover the roulade with another towel or parchment, while you whip the
7. Spread the whipped cream onto the roulade and sprinkle on the washed and dried(on a piece of kitchen paper) raspberries and strawberries. With the shorter edge facing you, pull the towel or baking parchment towards you folding in the edge and continue rolling towards yourself. If feeling adventurous pipe some cream on top and finish with more