Preheat the oven to 180 °C (convection oven).
Preheat the oven to 180 °C (convection oven).
For the sponge base: whisk the egg whites with the sugar and salt until stiff.
Fold in the egg yolks. Sift in the flour and cocoa powder and mix well.
Line a baking sheet with baking paper and pour the mixture approx. 1 cm deep onto the baking tray.
Bake for approx. 10 minutes in the hot oven.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the quark and icing sugar and mix well.
Thaw the frozen wild berries in a sieve (in order to drain off the juice) and fold into the QimiQ mixture. Fold in the whipped cream.
Spread 2/3 of the cream onto the sponge and roll into a roulade. Pipe the remaining cream on top and decorate with fresh wild berries.
Allow to chill for approx. 4 hours.
Tip: Use fresh wild berries.