Rose, Raspberry and Almond Roulade from Persia in Peckham by Sally Butcher
This would be more authentic with mulberries, but they are truly hard to get hold of and raspberries provide a greater degree of sharp contrast.
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Cooking tools:
- Swiss roll tin
- Parchment paper
- Kitchen shears
- Whisk
- Mixing bowl
- Spatula
- Oven
Ingredients
- 50 g ground almonds
- 175 g castor sugar
- 275 ml double cream
- 25 g flaked almonds
- 25 g icing sugar
- ¼ teaspoon almond essence
- 225 g raspberries
- 5 eggs, separated
- 3 tablespoons rose syrup
- 3 tablespoons rose-water
- castor sugar and rose petals to decorate
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