Food and Travel Magazine | Raspberry roulade
Get baking with this delicious raspberry roulade recipe, filled with lemon curd and fresh fruits.
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Cooking tools:
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Kitchen towel
- Plastic wrap
- Grater
- Refrigerator
Ingredients
- 4 eggs whites
- 225g caster sugar
- 60g flaked almonds
- 350ml whipping cream
- 2tbsp mascarpone cheese
- 2tbsp lemon curd (see below)
- 200g fresh raspberries
- zest and juice of 4 lemons
- 200g caster sugar
- 100g unsalted butter, diced
- 3 whole eggs and 1 yolk
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