Prepare a roll. Whisk in the lush mass of eggs with sugar and vanilla. Gradually pour the sifted flour, stirring with a spatula. Spread the dough on the baking paper. Bake in preheated oven 8-10 minutes at 200*. Ready biscuit cool. Lubricate chocolate cream (I had purchased) and twist in the roll. Similarly prepare the second roll. Wrap the loaf in greaseproof paper and refrigerate for 1 hour.

Prepare a soufflé. Gelatin cover with water and leave to swell.

Raspberries grind in a blender and combine with sugar. Put on a small fire, bring to boil and boil for another 5 minutes. Remove from the heat. In hot crimson mass, dissolving the swollen gelatin and cool completely.

At this time, whip the cream until stable peaks (sour cream need to advance otvechat to drain the liquid).

Mix raspberry mass with the sour cream, mix well.

Assembly. A bowl covered with cling film.

Rolls cut into pieces (thickness 1.5-2cm). To put pieces of rolls, the surface of the bowl.

On rolls to put the marshmallows to flatten. Cover with cling film and refrigerate for 5-6 hours or overnight, until the cream is completely hardens. (it could even top the soufflés to cover up with pieces of rolls. And it turns out delicious)