Ingredients (serves 6):

For the Cherry Compote

  • 250g frozen cherries, thawed slightly
  • 50g caster sugar
  • 2 tsps cornflour
  • 80ml water
  • 1 tsp lemon juice

For the Chocolate Sponge

  • 4 tbsps of cocoa powder
  • 100g caster sugar
  • 4 eggs, separated

Other ingredients:

Method:
Begin with the cherry compote. Place the water, cornflour and sugar in a medium pan. Whisk together, then heat gently to bring to a simmer. Cook until it thickens. Add the cherries & any juice, stir & cook for 3-4 mins. Remove from heat & cool.

Preheat oven to 180°C/fan160°C. Line a Swiss roll tin with baking paper.

Beat the egg yolks & sugar together with an electric whisk for 5 mins until thick. Now fold in the cocoa. Whisk the egg whites in a separate bowl with a pinch of salt until stiff peaks form. Fold 1 tbsp of the egg white into the chocolate to slacken the mixture, then fold in the remainder. Spread on the paper on the tin. Bake for 15-18 minutes. Cool on a wire rack.

To assemble:
Begin with a tbsp of compote, follow with our Greek style Vanilla yogurt, 3 pieces of sponge. Repeat, then top a tbsp of cream. Top with chocolate curls.

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