Method :

Preheat the oven to 350F. In a food processor, combine the yolks, water, vanilla, Swerve and cocoa powder. Transfer contents to a medium bowl and set aside. In the same bowl of the food processor (well cleaned). Beating egg whites (whisk the whites until fluffy). Fold the whites very delicately into your sponge cake mixture.(if your preparation is mixed too much, it will become liquid and brittle like a biscuit at the end of cooking)Spread the mixture evenly on a cookie sheet covered with parchment paper. Bake for 15 to 18 minutes. Cool.

Method :

In a bowl, soak the gelatin leaves in very cold water (if you take the powder one, you will have to dilute it in a little cold water only towards the end of cooking the jam) In a saucepan over medium-low heat, heat the raspberries with the sweetener. Mix well, add your softened gelatin sheets or your diluted gelatin powder. Mix again and warm the preparation.

Assembly :

Take your sponge cake and place it on a piece of plastic film. spread your raspberry cream on the sponge cake, then the rest of your homemade jam. Roll your log with the plastic wrap paper. Freeze. Once well set, remove the plastic film and cover the log with icing to taste (chocolate ganache, buttercream, whipped cream etc.)

Method :Make a concentrated syrup with the envelope of raspberry-flavored Simply Delish and 4 tablespoons of boiling water. To book. In a food processor, beat the cream cheese with the butter until creamy. Add the concentrated syrup and half of your raspberry jam recipe. (you can add Swerve powder if you find your mixture not sweet enough)