Lindor white choc-truffle and passionfruit roulade recipe
Lindor white choc truffles make this passionfruit roulade super-special
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.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Hand mixer
- Baking sheet
- Parchment paper
- Offset spatula
- Fine-mesh sieve
- Cooling rack
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Piping bag
Ingredients
- 4 large egg whites
- 200g caster sugar, plus 2 tsp for the cream
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 x 300ml pot double cream
- 8-10 white chocolate Lindor truffles, plus extra to decorate
- icing sugar, to dust
- 6 ripe passionfruit
- 1 tsp cornflour
- 1 tsp caster sugar
- 125ml mango and passionfruit coulis from a 250g bottle, plus extra to serve
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