For the test:

* 5 eggs

* 100 g of sugar

* 5 tbsp. l. cocoa a pinch of salt

* A few drops of lemon juice or citric acid on the tip of a knife

For cream:

* 250 ml of fat cream

* citric acid on the tip of a knife

* 100 g of sugar

* Egg liquor

Separate yolks from proteins. Beat proteins with lemon juice and salt. In this mixture gradually (on a tablespoon) add sugar and beat to a persistent foam. Reduce whipping speed, add one yolk. Gradually pour cocoa and mix. Do not beat for a long time so that the squirrels do not settle.

Heated oven up to 180 ° C. Pour a mixture on a baking sheet covered with baking paper. Pre -grease the paper with vegetable oil or margarine. This is necessary so that the roll is not burned and it can easily be removed. Bake for 20 minutes. Saturate the cake with an egg liquor.

Create the cream: whipping cream with citric acid (so that the cream is thick and strong) and sugar. Put 2/3 cream in a dense layer on a baked biscuit cake. Using paper, turn the cake with a roll and put in the refrigerator for 1-2 hours so that the dessert “grabs” well.

Decorate the roulet with the remaining cream. Before serving to the table, cut with neat slices. If desired, you can sprinkle with grated chocolate or coconut chip.