|
Raspberry Cheese Roulade Recipe
|
Ingredients : |
5 eggs, separated
6 oz caster sugar
2 tbsp clear honey
3 oz hazelnuts, finely ground
Filling:
6 oz cream cheese, softened
5 fl oz single cream
2 tbsp icing sugar, sifted, extra for
dredging
8 oz raspberries |
Method :
- Place the egg yolks and sugar in a
bowl and whisk until thick and pale.
- Whisk the egg whites until stiff, then
whisk in the honey until thick and glossy.
- Fold into the egg yolk mixture with
the hazelnuts until evenly mixed.
- Pour into a lined and greased 12 x 8
in Swiss roll tin.
- Bake in a preheated oven, 325F gas
mark 3, 20-25 minutes, until firm.
- Cover with a damp tea towel and leave
until cold.
- Beat together the cheese, cream and
the icing sugar and place 2 rounded tbsp of the mixture in a piping bag
fitted with a small star nozzle.
- Turn the roulade out on to a piece of
greaseproof paper dredged with icing sugar.
- Cover with the remaining cheese
mixture and the raspberries, reserving 8 raspberries for decoration.
- Carefully roll up from a short edge.
- Place on a serving dish and decorate
with the reserved cheese mixture and raspberries.
Serves 5
If you like the above recipe
Subscribe to our newsletter.
|
You can purchase the above ingredients here
|
|
|