Birthday cake

As regular readers of this blog will know, I don’t really do desserts so in actual fact I have practically no idea how this was done, but it was bloody wonderful.
It’s something like this, I think, if you try it out and it’s no good I hold no responsibility.
– Whisk egg whites to stiff peaks
– Sprinkle icing sugar on greaseproof paper, spread egg whites in a layer about 2cms thick and cook in cool oven. Don’t overcook the meringue, it needs to be soft.
– Whisk together cream, sugar and fromage blanc until stiff. Add some raspberries and crushed white chocolate.
– Spread this mixture onto the meringue and roll it together like what we used to call a roly-poly cake.
– Leave to set in the fridge for a while.
– Pour over melted chocolate sauce to serve