TRUNK WITH RASPBERRY CREAM WITH CRUST

Today a trunk for the dessert of any day of these holidays. The raspberries are from my garden that freezes enough in summer. The filling you can put the one you like the most, although raspberries and chocolate I love this couple. The trunk at Christmas is never missing at my table and this, this delicious, animate to prepare it, is very easy.

Prepare the cream; Put frozen raspberries and two tablespoons of sugar in a saucepan. Let it cook until the mixture looks chubby. Cover the saucepan and let it cool completely. Whisk the cream and the cheese when it is semi-assembled, add the icing sugar and continue cooking until it is at its point.

Pass the raspberry sauce through a sieve, so that the raspberries granites remain in the colander, we're just going to use the sauce.

Heat the cream until it starts to boil.

Unroll the sponge cake and distribute the cream of raspberries without reaching the ends of the sponge cake so that when you roll it the cream does not come out. Roll and leave the trunk in the fridge so that the cream is hardened.

Boil half of the cream, turn it over half the chocolate and stir until everything is integrated. Pour everything on a sheet of baking paper; extends until a thin layer is obtained. Put another sheet of baking paper and roll the two slices over themselves and put in the refrigerator 1 hour and a half. Melt the rest of the chocolate with the cream in the same way as the previous one.

Remove the trunk from the refrigerator and put it on a rack and with a tray underneath. Bathe the roll with the melted chocolate. Take the chocolate you have rolled in the fridge between two sheets of paper. Take off one sheet of the other so that the chocolate breaks into crusts, like the ones you see in the trunk. Before drying the trunk cover, stick the chocolate crusts on top and sides, sprinkle a little cocoa and leave in the fridge to make the chocolates harden.