Chocolate Raspberry Roulade

Average: 0 (0 votes)
(0 votes)
Chocolate Raspberry Roulade
share Share
bookmark_border Copy URL
Health Score:
3,9 / 10
1 hr 15 min.
ready in 4 h. 15 min.
Ready in


For the biscuit
4 egg yolks
4 egg whites
125 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
40 grams cornstarch
40 grams cocoa powder
For the filling
500 grams Whipped cream
80 grams sugar
1 packet Vanilla sugar
5 sheets white gelatin
300 grams Raspberries
Chocolate curl (for sprinkling)
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugar

Preparation steps


For the biscuit: beat egg whites with 4 tablespoons of cold water unitl stiff and sprinkle with sugar. Whisk egg yolks and combine with egg whites. Combine cornstarch, flour, cocoa powder and baking soda, sift over egg mixture and fold in carefully. Spread batter in a lined with parchment paper baking sheet and bake in preheated oven at 175°C (approximately 350°F) for about 12-15 minutes. Invert onto a damp kitchen towel, remove parchment paper and cool. 


For the filling: soak gelatine in cold water.


Beat cream with sugar and vanilla sugar until stiff. Dissolve wet gelatine in a small pan on low heat, add about 3 tablespoons of cream and mix well, combine with the rest of cream. Spread half of cream on biscuit and sprinkle with cleaned raspberries (set aside about 12 berries) and roll up, using a towel. Transfer to a plate and spread with remaining cream (set aside some). Sprinkle with chocolate shavings. Make decorative cream rosettes on top and garnish with raspberries. Refrigerate for at least 3 hours and serve.