pages

Translate

Sunday, February 21, 2016

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.

No comments:

Post a Comment