raspberry and white chocolate roll

Ingredients

• Servings: 7
• 4 egg whites
• 3/4 cup superfine sugar
• 4 (1 ounce) squares white chocolate, chopped
• 4 ounces cream cheese, softened
• 3/4 cup sour cream
• 1 cup fresh raspberries

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). line a 10x12 inch baking pan with parchment paper.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. spread batter into prepared pan.
• bake in preheated oven for 10 minutes, or until lightly browned. carefully turn a sheet of parchment paper that has been sprinkled with superfine sugar. remove paper from bottom. set aside.
• melt white chocolate, and set aside to cool to room temperature. in a medium bowl, beat cream cheese and sour cream until smooth. blend in melted white chocolate. spread over meringue sheet, leaving 1/2 inch border. sprinkle evenly with raspberries. carefully roll up the meringue from a short end, using the paper as a guide. wrap securely in the paper and plastic wrap, and chill until firm. cut into slices to serve.