RASPBERRY ROULADE
This recipe was given to me by a friend after she served it to me for dinner, and i went into transportations of delight. I had never made a roulade before and was surprised at how easy it actually was.
Provided by ChefDebs
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
- Fold in the vanilla essence and cornflour.
- Prepare a Swss Roll tin with baking parchment.
- Spread the meringue mixture in the Swiss Roll tin.
- Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
- Leave roulade in the tin overnight to cool.
- Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
- Turn roulade onto paper.
- Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
- Roll up the roulade ( lengethwise ) with the aid of the paper.
- Place on serving dish and sprinkle with the icing sugar.
- Decorate with toasted almonds.
Nutrition Facts : Calories 254.8, Fat 12.5, SaturatedFat 7, Cholesterol 40.8, Sodium 39.3, Carbohydrate 34.1, Fiber 3, Sugar 29.3, Protein 3.4
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