Raspberry-chocolate whipped cream filled jelly roll

4 servings

Ingredients

Quantity Ingredient
2 cups Whipped cream
¼ cup Cocoa powder
1 cup Seedless raspberry preserves
1 Store bought sponge or pound cake

Directions

Take a store bought sponge or pound cake and use a 3½" biscuit cutter.

Cut out three rounds per person. Sift the cocoa powder and gently whisk into the whipped cream. Cover one round with a layer of raspberry preserves and top with a dollop of whipped cream. Stack a second cake round over the cream and continue layering. Garnish with confectioner's sugar and cocoa and mint.

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