Step 1

Preheat oven to 180°C. Grease a 23cm x 33cm Swiss roll pan and line with baking paper. Place eggs and caster sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until very thick and creamy and ribbons form. Whisk in food colouring until combined.

Step 2

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.

Step 3

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.

Step 4

For the boozy coconut cream, place both creams and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk until just-firm peaks form. Beat in Malibu until just combined.

Step 5

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. Transfer to a serving plate and dust liberally with icing sugar. Scatter with fresh raspberries and serve immediately.