Raspberry , Lemon and White Chocolate Roulade
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Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • *For the Roulade*
  • 4 large egg whites
  • 200 g (7oz) caster sugar
  • 1 tsp each cornflour and lemon juice
  • Icing sugar, to dust
  • *For the Filling*
  • 300ml double cream
  • 100g white chocolate, melted and cooled slightly
  • 1 tbsp lemon curd
  • 1 punnet of fresh raspberries
  • *extras*
  • raspberry sauce
Instructions
  1. Preheat oven to 160°C / 140°C fan)
  2. Line a 33cm x 23cm (13in x 9in) shallow baking tin with greaseproof paper.
  3. Place the egg whites into a large bowl (I side a free standing cake mixer) and whisk until stiff but not dry.
  4. Then slowly add the caster sugar, while still whisking, until the mixture is thick and glossy.
  5. Add the cornflour and lemon juice and beat in until well combined.
  6. Spoon the meringue into your prepared tin and spread out evenly - I found a pallet knife was helpful for this.
  7. Bake for 25mins until a light golden crust forms and leave to cool in tin for 5min.
  8. Meanwhile, take a sheet of greaseproof paper that is slightly bigger than your baking tray. Lightly dust it with icing sugar and carefully invert the meringue on to the paper. Remove the tin, and the paper from your meringue, and leave to cool completely.
  9. *Filling*
  10. Whisk the cream until it thickens slightly, being very careful not to over whisk. You do not want stiff cream!!
  11. Add the lemon curd and white chocolate and whisk again quickly to incorporate it into the cream.
  12. Then evenly spread the cream mixture over the meringue. Scatter the raspberries, but leave a few back to use a s decoration.
  13. Now the tricky part - Using the paper underneath it to help you, roll up the meringue from the short edge. Don't worry about cracks appearing or ion your roulade is not perfectly rolled, this just makes it more homemade looking.
  14. Transfer to a serving plate, and drizzle over some raspberry sauce. Now you could make your won coulis, but I just squeezed some raspberry dessert sauce over the top. Then add some raspberries .
  15. Return to the fridge and allow to chill for at least 2 hours for the cream to set.
  16. Store in the fridge covered loosely with foil for up to 3 days
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/09/raspberry-lemon-and-white-chocolate-roulade-gbbo-dessertweek.html