Makes one swiss roll tin
125g egg whites, room temperature
190g caster sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornflour
100g mascarpone, whipped with 1 cup cream
1/2 cup berries, drained if frozen
1/2 cup white chocolate, chopped
Preheat oven to 160C. Grease and line a swiss roll tin with non-stick baking paper.
In a bowl, whisk the egg whites until soft peaks form, then gradually add the sugar and continue whisking until stiff and glossy. Fold in the vanilla, white vinegar and cornflour.
Spread on to the tray, bake for 20 minutes and allow to cool slightly.
Turn out on to baking paper dusted with icing sugar, fill with mascarpone, berries and chocolate.
Roll up, then cover with cling wrap and refrigerate for at least three hours before slicing into portions
Raspberry and white chocolate roulade
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