Raspberry and white chocolate roulade
Raspberry and white chocolate roulade
Raspberry and white chocolate roulade
Sponge
3 large eggs
90g icing sugar
50g plain flour
1 teaspoon vanilla extract
Castor sugar for dusting
Line a swiss roll tray with parchment paper and set oven to 160oc.
Separate the eggs into 2 bowls. Whisk the egg yolks with 60g of the sugar until pale and fluffy – use an electric whisk – it will take at about 5 minutes or full speed. Whisk the egg whites to soft peaks then whisk in the remaining sugar and whisk to stiff peaks. Fold a third of the meringue into the egg yolk mixture gently until incorporated. Gently fold in the remaining then fold in the flour. Spread onto the prepared tray and bake for about 10 minutes or until golden and firm to touch.
Take a sheet of parchment paper and dust over the surface with castor sugar. Turn the sponge onto the parchment and carefully take off the parchment it was baked in. Roll up in the paper and cool.
Filling
350ml double cream
100g frozen raspberries
100g chopped white chocolate plus extra for garnish
Icing sugar
Take 100ml of the cream and bring to a simmer. Add the chocolate and remove from heat. Stir until chocolate has melted. Cool for 5 minutes.
Whisk the remaining cream and fold in the chocolate mixture. Fold in the raspberries and mix well.
Open up the sponge and spread the mixture over the surface ( keep a little back to pipe on top). Roll up and place on a serving plate. Dust with icing sugar and then pipe on the remaining cream. Grate some white chocolate and sprinkle over the top.
