Instructions: Roulade: Prepare baking sheet by lining with silicon paper. Beat eggs and sugar together till it becomes like the consistency of thick cream.

Stop the machine, remove and fold in the sieved flour and cocoa. Mix gently being careful not to knock out the air of the sponge.

Spread mixture out onto prepared baking sheet and bake at approx 180-200C for 4-5 minutes.

Remove from oven and place a damp clean cloth over sponge. Leave for 1 minute and put the baking sheet back over the sponge to steam. When absolutely cold, remove cloths and roll sponge in silicon and leave to rest.

Meringue: Mix ingredients for meringue.

White Chocolate Cream: Melt white chocolate. melt gelatine in Malibu, being careful not to get it too warm. Add part of the meringue into the white chocolate, then add gelatine slowly. Then fold in the rest of the meringue and whipped cream.

Put in fridge to set.

Raspberry Compote: Mix the raspberries with the raspberry sauce and icing sugar to taste. Set aside in the fridge.

Assembling the dish: Take sponge and unwrap till flat, coat with a layer of the white chocolate cream. Roll back into the silicon paper, wrap in clingfilm and refrigerate for a further 1 hour or possibly overnight.

Take out from the fridge and cut approx a 1 inch circle from the Roulade with the paper and clingfilm on. Then remove the paper, sit the Roulade on a flat surface.

Melt 400g of white chocolate, take plastic strip, dust with cocoa powder, then using a palate knife spread on the melted white chocolate.

Working quickly take plastic band and mould around the chocolate roulade slightly overlapping the plastic, put in refrigerator to sit for 10 minutes.

Once chocolate has set firm, pull off plastic strip with one clean movement. This can best be done on the plate.

Fill the top of the Roulade with raspberry compote and add a sprig of mint.

Dust with icing sugar. Could be served with creme Anglaise.

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