• We are sold on this chocolate roulade with brandy-soaked strawberries and marzipan cream. (Feast/Ben Dearnley)Source: Feast/Ben Dearnley





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  • 6 eggs, separated
  • 100 g caster sugar
  • 2 tbsp good-quality cocoa, plus extra, to dust
  • 1 tbsp plain flour
  • 100 g dark chocolate, melted, cooled


Brandy strawberries

  • 250 g strawberries, hulled, halved
  • 55 g (¼ cup) caster sugar
  • 125 ml (½ cup) brandy
  • 1 vanilla bean, split, seeds scraped


Marzipan cream

  • 300 ml thickened cream
  • 2 tbsp pure icing sugar, sifted
  • 60 g marzipan, frozen, finely grated 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 35 minutes
Soaking time 1 hour

To make brandy strawberries, combine all ingredients in a bowl. Set aside for 1 hour.

Meanwhile, preheat oven to 180°C. Line a 35 cm x 25 cm oven tray with baking paper. Using an electric mixer, beat egg yolks and sugar until thick and pale. Sift in cocoa and flour, and whisk to combine. Fold in melted chocolate. Transfer to a clean bowl. Set aside.

Whisk egg whites in the clean bowl of an electric mixer to just before stiff peaks. Fold into egg yolk mixture in 2 batches until combined. Pour onto prepared tray and smooth with a palette knife. Bake for 10 minutes or until just firm.

Place a clean, dry tea towel on a work surface. Remove sponge from oven, cool for 5 minutes, then place on tea towel, baking paper-side down. With baking paper attached, carefully roll up warm sponge from long side and enclose in tea towel (the tea towel will be rolled up in the sponge). Set aside for 30 minutes to cool completely.

To make marzipan cream, using an electric mixer, whisk cream and icing sugar to stiff peaks, then fold in marzipan.

Carefully unroll roulade and spread thickly with marzipan cream. Re-roll from long side to enclose marzipan, peeling off baking paper as you roll. Dust with extra cocoa. Slice and serve immediately with brandy strawberries.


Photography Ben Dearnley


As seen in Feast magazine, Dec/Jan 2013, Issue 27.