Additional Ingredients

2	Free Range Eggs whites
2 tbsp	Light Granulated (Silver Spoon)
200 grams	Greek yoghurt, low fat
150 grams	Fresh Raspberries

How to make Coconut Roulade with Fresh Strawberries

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1. Preheat the oven to 160°C, 325°F, Gas mark 3.
2. Grease a swiss roll tin and line with baking parchment.
3. Whisk the egg yolks and 75g (2 1/2 oz) of the Silver Spoon Light together until pale and fluffy.
4. Sift in the flour and baking powder and stir in the creamed coconut, then set aside.
5. Whisk the 3 egg whites until stiff and fold in the remaining 25g (1 oz) Silver Spoon Light and the egg yolk mixture with a large metal spoon.
6. Spoon the mixture into a swiss roll tin and spread out using a palette knife.
7. Bake for 12 minutes till lightly golden, then allow to cool.
8. Turn the sponge out on to some baking parchment and sprinkle with a little Silver Spoon Light.
9. For the filling, whisk the 2 egg whites until stiff, then gradually whisk in the Silver Spoon Light until shiny.
10. Gently fold in the yogurt and spread over the roulade.
11. Scatter over the raspberries, then roll up the sponge by carefully lifting the parchment and easing the sponge over into a roulade.
12. Sprinkle with a little more Silver Spoon Light, cut into slices and serve immediately.
13. *Pregnant women, young children, the elderly and anyone suffering from illness should avoid eating uncooked or partially cooked eggs.

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