6 large size eggs - separated 175 gram caster sugar - plus a little extra - to dust (6oz) ***For The Filling*** 1 250 gram tub alpine strawberry mascarpone 2 tablespoons double cream - (2 to 3) 2 tablespoons icing sugar

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Base line a 28cm x 38cm (11 inch x 15 inch) Swiss roll tin with baking parchment.

Break up the chocolate in a small bowl and combine with 150ml (1/4 pint) water. Place the bowl over a saucepan of simmering water and melt. Once melted set to one side.

Place the egg yolks in a bowl with the caster sugar and beat with an electric whisk until light and creamy. Gradually add in the warm chocolate liquid and mix until combined.

In another bowl, whisk the egg whites until they just hold soft peaks. Beat a quarter of the egg whites into the chocolate mixture to loosen it. Then carefully fold in the remainder with a large metal spoon. Pour into the prepared tin.

Cook for 25 minutes or until a crust develops and when pressed with the fingertips the sponge springs back.

Allow the roulade to cool a little in the tin, then turn onto a clingfilm lined damp tea towel and roll up from the long side. Refrigerate for 6 hours or overnight.

In a bowl combine the mascarpone with the cream to make a loose mixture. Remove the clingfilm and cloth from the roulade, unroll and turn onto a lightly dusted (with a little caster sugar) sheet of greaseproof paper. Cut 5mm (1/4 inch) off the two sides of the roulade to neaten.

Spread the filling over the roulade and roll up tightly from the long side, using the greaseproof paper to help. Transfer to a serving dish.

mascarpone.This requires overnight chilling.