Raspberry Roulade Recipe
This light, refreshing dessert is ideal for summer, as it's packed with in-season raspberries and crunchy hazelnuts, and it'a gluten-free too – keep for up to t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Hand mixer
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Spatula
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- vegetable oil for the tin
- 180g (about 6) egg whites
- ¼ tsp cream of tartar
- 80g caster sugar
- 50g icing sugar
- 65g hazelnuts roasted, coarsely chopped
- 50g ground almonds
- 280ml double cream
- 100g raspberries
- 30g icing sugar plus extra for dusting
- ¼ lemon juiced
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