Rosewater Roulade with Raspberries and Cream
Recipe - Rosewater Roulade with Raspberries and Cream
Keywords
- Recipe - Rosewater Roulade with Raspberries and Cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dairy.com.au.
Cooking tools:
- Swiss roll pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Sifter
- Metal spoon
- Oven
- Kitchen towel
- Spatula
- Grater
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 6 egg whites
- 1 1/4 cups caster 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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