RASPBERRY AND WHITE CHOCOLATE ROLL
A delicious white chocolate cream cheese filling is topped with raspberries and rolled up in a meringue crust to create this easy yet delicious dessert. Can be served with raspberry sauce. (Be prepared to leave this in the refrigerator for a few hours.)
Provided by Rowena Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h45m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 10x12 inch baking pan with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread batter into prepared pan.
- Bake in preheated oven for 10 minutes, or until lightly browned. Carefully turn onto a sheet of parchment paper that has been sprinkled with superfine sugar. Remove paper from bottom. Set aside.
- Melt white chocolate, and set aside to cool to room temperature. In a medium bowl, beat cream cheese and sour cream until smooth. Blend in melted white chocolate. Spread over meringue sheet, leaving 1/2 inch border. Sprinkle evenly with raspberries. Carefully roll up the meringue from a short end, using the paper as a guide. Wrap securely in the paper and plastic wrap, and chill until firm. Cut into slices to serve.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 34.5 g, Cholesterol 32 mg, Fat 16 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 107.3 mg, Sugar 31.9 g
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