Grease a large, flat, ovenproof dish with a little butter.
Line with three quarters of the slices of Swiss roll.
Sprinkel with three quarters of the sherry.
Beat the egg whites until stiff.
Add the castor sugar gradually, beating well after each addition.
Beat the cram until stiff and stir in the sugar.
Fold into the egg-white mixture.
Spoon into the prepared dish.
Place remaining slices of Swiss roll over the filling and sprinkle with remaining sherry.
Freeze for at least 24 hours.
Melt chocolate and pour over the pudding just before serving.
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