Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease a 23cm x 33cm Swiss roll pan and line with baking paper.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk eggs and caster sugar for 10 minutes, or until very thick and creamy and ribbons form. Whisk in food colouring until combined.
• 3.
  Sift flour and cocoa over egg mixture and, using a metal spoon, fold until just combined. Fold in milk. Pour mixture into prepared pan and bake for 12-14 minutes, until just firm to touch.
• 4.
  Scatter extra caster sugar onto a large sheet of baking paper. Turn sponge immediately onto sugared paper, peeling away used paper lining. Keeping sponge on sugared paper (trim edges if needed), roll it up from one short side. Cover with a tea towel. Set aside to cool completely.
• 5.
  For the boozy coconut cream, in a stand mixer fitted with the whisk attachment, whisk both creams and icing sugar until just-firm peaks form. Beat in Malibu until just combined.
• 6.
  Unroll sponge and spread with boozy coconut cream, leaving a 2cm border. Using the paper as guide, carefully roll up sponge tightly to enclose the filling.
• 7.
  Transfer roulade to a serving plate and dust liberally with icing sugar. Scatter with fresh raspberries and serve immediately.