Mary berry white chocolate roulade

Mary berry white chocolate roulade is a delicious dessert that features a light and fluffy sponge cake rolled around a creamy filling made with melted white chocolate, whipped cream, and fresh raspberries. The roulade is then dusted with powdered sugar for an elegant finish. It’s perfect for special occasions or as a sweet treat to enjoy with family and friends.

Why people also love Mary berry white chocolate roulade

People love Mary Berry’s white chocolate roulade for its delicious combination of light and fluffy sponge cake with a creamy filling made with melted white chocolate, whipped cream, and fresh raspberries. The addition of fresh raspberries adds a fruity sweetness that perfectly balances out the richness of the white chocolate. It’s also easy to make and looks impressive when served at special occasions or dinner parties, making it a popular choice among home cooks who want to impress their guests without spending hours in the kitchen. Overall, this dessert is simply irresistible!

Ingredients:

• 4 large egg whites
• 225g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• Icing sugar, to dust

For the filling:

• 300ml double cream
• 150g white chocolate, broken into pieces

Instructions:

1. Preheat your oven to 160°C/140°C fan/gas mark three.
2. Line a baking tray with parchment paper and lightly grease it.
3. In a clean bowl, whisk the egg whites until stiff peaks form.
4. Gradually add in the caster sugar while continuing to whisk until you have a glossy meringue mixture.
5. Sift in cornflour and fold gently along with white wine vinegar into meringue mixture until just combined.
6. Spread the meringue mixture onto the prepared baking tray in a rectangular shape, smoothing out any bumps or ridges with a spatula.
7. Bake for 20-25 minutes until golden brown and cooked through.
8. Remove from oven and let cool for a few minutes before dusting it generously with icing sugar.
9. While your roulade is cooling, prepare your filling by melting white chocolate over low heat then set aside to cool slightly
10. Whip up double cream until soft peaks form then fold melted white chocolate into whipped cream until well combined
11. Carefully transfer the cooled roulade onto another sheet of parchment paper laid on flat surface
12. Spread evenly your filling over meringue leaving an inch border all around edges
13. Gently roll up using parchment paper as support and refrigerate it at least for 30 minutes before serving.
14. Dust with more icing sugar and serve your delicious Mary Berry white chocolate roulade!

Quick Facts

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total Time: 45 minutes
• Difficulty: Intermediate
• Cuisine: British
• Category: Dessert
• Yield: Serves 8

Equipment Needed:

• Baking tray
• Parchment paper
• Electric mixer or whisk
• Spatula

Serving Suggestions:
This delicious dessert can be served on its own as a sweet treat after dinner. You can also serve it with fresh berries and whipped cream for an extra special touch.

Expert Tips & Tricks:

1. Make sure your egg whites are at room temperature before whipping them up.
2. When rolling up the roulade, use parchment paper to help guide you and prevent cracking.
3. For best results, chill the rolled-up roulade in the fridge for at least 30 minutes before serving.

Nutrition Information:
Each serving of Mary Berry’s white chocolate roulade contains approximately 367 calories, 24g fat, 36g carbohydrates, and 5g protein.

Presentation:
To make your white chocolate roulade look even more impressive, you can dust it with extra icing sugar or cocoa powder before serving. You can also add some fresh berries on top to give it a pop of color. Serve on a decorative platter or cake stand to really showcase this delicious dessert!

Variations and substitutions you can try for Mary berry white chocolate roulade:

1. Chocolate filling: Instead of using white chocolate in the filling, use dark or milk chocolate for a richer flavor.
2. Raspberry swirl: Add raspberry puree to the whipped cream filling before spreading it on the meringue for a fruity twist.
3. Lemon zest: Add lemon zest to your meringue mixture for a zesty kick.
4. Nutty crunch: Mix chopped nuts such as hazelnuts or almonds into your whipped cream filling to add texture and crunch.
5. Vanilla extract: Add vanilla extract to your meringue mixture for extra flavor.
6. Cream cheese frosting: Swap out the white chocolate filling with cream cheese frosting instead!
7. Mixed berry topping: Top off your rolled-up roulade with mixed berries like strawberries,blueberries, and raspberries for a colorful finish.
8. Caramel drizzle: Drizzle caramel sauce over the top of your roulade before serving for an indulgent touch.
9. Mint chocolate chip: Add chopped mint chocolate chips to your whipped cream filling for a refreshing twist.
10. Peanut butter filling: Swap out the white chocolate filling with peanut butter frosting instead!
11. Matcha powder: Add matcha powder to your meringue mixture for a unique flavor and color combination.
12. Espresso swirl: Mix espresso powder into your whipped cream filling before spreading it on the meringue for a coffee-infused twist.
13. Orange zest: Add orange zest to your meringue mixture or whipped cream filling for a citrusy kick.
14. Fresh fruit topping: Top off your rolled-up roulade with fresh fruit like kiwi, mango, and pineapple for a tropical touch.
15. Salted caramel filling: Swap out the white chocolate filling with salted caramel sauce instead!

Recommendations and notices:

1. Make sure your egg whites are at room temperature before whipping them up to achieve maximum volume.
2. Be gentle when folding the melted white chocolate into the whipped cream to avoid deflating it.
3. When rolling up the roulade, use parchment paper to help guide you and prevent cracking.
4. Let the meringue cool slightly before spreading on your filling to avoid melting it too quickly.
5. Chill the rolled-up roulade in the fridge for at least 30 minutes before serving for best results.
6. If you’re having trouble with cracks or tears in your meringue, don’t worry! You can always cover them up with extra icing sugar or cocoa powder when dusting it off before serving.
7. For a gluten-free version, you can substitute the plain flour with a gluten-free alternative such as almond flour or coconut flour.
8. If you don’t have an electric mixer or whisk, you can still make this recipe by using a hand whisk and some elbow grease!
9. Make sure to use good quality white chocolate for the filling to ensure maximum flavor.
10. This roulade is best served on the day it’s made, but any leftovers can be stored in an airtight container in the fridge for up to 2 days.
11. Don’t overbeat your egg whites as this will cause them to become dry and grainy instead of light and fluffy.
12. For added texture and crunch, sprinkle chopped nuts like hazelnuts or almonds on top of your rolled-up roulade before serving.
13. Be careful not to overbake your meringue as it can become too dry and difficult to roll.
14. If you’re short on time, you can use store-bought whipped cream instead of making your own from scratch.
15. Have fun with the presentation! Dusting the roulade with extra icing sugar or cocoa powder and adding fresh berries on top will make it look even more impressive.

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