April 20, 2015

Summer Raspberry Roulade recipe

I was up bright and early with Mother Goose to prep and give my first White Chocolate and Raspberry Meringue Roulade a go.




Woke the Kenwood kMix up too.

This one is the Barcelona stripes ^ 
Gorgeous isn't she. This white chocolate and raspberry meringue roulade is from the trusty Good Housekeeping Baking Book.

Prep time: 20 minutes / Cooking time: 25 minutes (so quite quick really!)

Firstly separate the egg whites.

Measure up the caster sugar

Make sure you use the correct whisk!  


Slowly add the sugar, leaving the kMix to continuously whisk until the mixture is thick and glossy!

Once well combined, spoon the meringue onto the greaseproof paper tin (one I prepared earlier)

Spread evenly and then pop in the oven for 25 minutes.


Whilst that's cooking away, grab a damp tea towel, a slice of greaseproof paper and sieve some icing sugar evenly...

Melt some white chocolate, a little improvisation required, as I don't have enough bowls...

Fresh raspberries, washed and ready.

Pour the melted white chocolate into the whipped cream.

Before you know it the buzzer is going and it's time!



Dollop the cream and white chocolate mixture on top and spread!

Add the raspberries (these will be part of the filling too!)

And the tricky part...

Roll...

Feeling very roulade-y now!

Ta-dah!

But I'm not done!

Fearing one roulade would not be enough, we thought we take a stab at the James Martin Chocolate & strawberry roulade recipe. 

Sugar, egg yolks and dark melted chocolate mixture.


Once that's all blended, stick it in with the fluffy meringue mixture.

Tray it up, spread it out - pop it in the oven, you know the drill!

Similar to before... although we added a spot of raspberry coulis to the base.

Fresh strawberries for the filling

Spread the cream.
Add the strawberries.

And roll.

Not bad, hey?

I'm pretty damn proud if I say so myself.

Don't they look fantastic, a proper summery BBQ dessert!

It went down a treat too!



Needless to say it was demolished!  And I can't wait to make it again.

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