Rosewater Roulade with Raspberries and Cream Recipe | myfoodbook

Ingredients

• 6 egg whites
• 1 1/4 cups castor sugar
• 1 tablespoon cornflour
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons rosewater
• 1 teaspoon icing sugar, sifted 1 teaspoon cocoa, sifted
• 1 1/2 cups double cream
• 2 tablespoons icing sugar, sifted, extra
• 1 1/2 teaspoons vanilla bean paste
• 250g fresh raspberries
• 1/2 cup grated dark chocolate
• Raspberries and grated dark chocolate, extra, for serving