Berry prosecco roulade - The Jewish Chronicle
A crowd-pleasing pud – with a fun grown up vibe
Ingredients
- 150g berries (raspberries, strawberries, blueberries, blackberries) defrosted if frozen
- 120ml prosecco, plus an extra 2 tbsp for the cream
- 4 large egg whites
- 225g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 50g ground almonds
- 45g flaked almonds
- 300ml double cream
- 50g icing sugar, plus extra to finish
- 3 tbsp prosecco
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