Desserts & sweets
Gluten-free Raspberry Cream Roulade
This recipe contains raw eggs. You can also use pasteurised egg whites that can be purchased in cartons if preferred.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 1540 min
- Total
- 1540 min
- Yield
- 10 portions
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Difficulty
- Medium
- egg white
- 1
- icing sugar
- 200 g
- freshly squeezed lemon juice
- 0.3 tsp
- desiccated coconut
- 1 tbsp
- large eggs
- 4
- caster sugar
- 110 g
- gluten free flour
- 120 g
- caster sugar
- 2–3 tbsp
- double cream
- 500 g
- mascarpone
- 100 g
- icing sugar
- 2 tbsp
- raspberry jam
- 200 g
- fresh raspberries
- 150 g
- desiccated coconut
- 20 g
- white chocolate
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 6 g
- Energy
- 2,510.4 kJ
- Calories
- 600 kcal
- Fat
- 39 g
- Fibre
- 2.5 g
- Carbohydrates
- 55 g
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