Rosewater Roulade with Raspberries and Cream Recipe
Collect this Rosewater Roulade with Raspberries and Cream recipe by The Dairy Kitchen. MYFOODBOOK.COM.AU | MAKE FREE COOKBOOKS
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Cooking tools:
- Baking pan
- Parchment paper
- Hand mixer
- Mixing bowl
- Sifter
- Spoon
- Oven
- Kitchen towel
- Offset spatula
- Serving platter
- Refrigerator
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
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