Raspberry-chocolate whipped cream filled jelly roll
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whipped cream |
| ¼ | cup | Cocoa powder |
| 1 | cup | Seedless raspberry preserves |
| 1 | Store bought sponge or pound cake | |
Directions
Take a store bought sponge or pound cake and use a 3½" biscuit cutter.
Cut out three rounds per person. Sift the cocoa powder and gently whisk into the whipped cream. Cover one round with a layer of raspberry preserves and top with a dollop of whipped cream. Stack a second cake round over the cream and continue layering. Garnish with confectioner's sugar and cocoa and mint.
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