2 j 3P
5 About 2-3 hours before serving,whip the creamuntil it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
6Wet a clean tea cloth under a hot tap, wring out and put on thework surface so that the shorter edges face you. Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. Turn the roulade out on to the sugared paper and remove the lining paper.
7 Spread the creamover the roulade, sprinklewith the soaked blackberries then roll up the roulade, starting fromthe short edge nearest you and using the paper and damp tea cloth to help. The rouladewill crack, but don’tworry, just continue rolling and pressing into a good shape until you reach the other end.Wrap the paper and cloth around the roulade for a fewminutes to set the shape. (If youwould like to serve this for Christmas day,wrap the roulade in paper and foil and keep in the fridge overnight.)
8 Remove the paper and cloth and transfer the roulade to a serving plate. Decorate with chocolate holly leaves (see tip below) and extra blackberries.
6 8 97 Chocolate holly leaves
1 Snip about 20 holly leaves froma small branch, leaving just a little of the stemon. Wash and dry the leaves then brush the shiny top of each leafwith a littlemelted chocolate, leaving a little of the leaf and stemuncovered.
2 Put the leaves on a baking sheet lined with non-stick baking paper, chocolate side up, and chill in the fridge until the chocolate has set. Coverwith a second thin layer ofmelted chocolate (you’ll only need about 75g of chocolate in all) and chill again.
3When ready to use, hold the stemend of the leaf and very gently begin to peel and curl the leaf away fromthe chocolate. Arrange on the top of the roulade.
COOK’S TIP
Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. If your local store doesn’t stock them, buywhole hazelnuts and grind themat home in a liquidiser or food processor.
www.seasonalberries.co.uk MAKE AHEAD
oFESTIVE FOODo
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