Desserts Recipes - Raspberry Cheese Roulade Recipe

Ingredients

Serves 6

• 5 eggs, separated

• 175 g/6 oz caster sugar

• 2 tablespoons clear honey

• 75 g/3 oz hazelnuts, finely ground

Filling:

• 175 g/6 oz cream cheese, softened

• 150 ml/5 fl oz single cream

• 2 tablespoons icing sugar, sifted, plus extra for dredging

• 250 g/8 oz raspberries

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Method:

1. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Whisk the egg whites until stiff, then whisk in the honey until thick and glossy. Fold into the egg yolk mixture with the hazelnuts until evenly mixed.

2. Pour into a lined and greased 30 x 20 cm/12 x 8 inch Swiss roll tin. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 20-25 minutes, until firm. Cover with a damp tea towel and leave until cold.

3. Beat together the cheese, cream and the icing sugar and place 2 rounded tablespoons of the mixture in a piping bag fitted with a small star nozzle.

4. Turn the roulade out on to a piece of greaseproof paper dredged with icing sugar. Cover with the remaining cheese mixture and the raspberries, reserving 8 raspberries for decoration.

5. Carefully roll up from a short edge. Place on a serving dish and decorate with the reserved cheese mixture and raspberries.