Ingredients
Instructions
- Preheat the oven to 180C and line a swiss roll tin with parchment paper
- Beat eggs and sugar until pale and fluffy
- Fold in sifted flour and baking powder gently
- Pour into prepared tin and bake for 12 minutes until springy to touch
- Turn onto a sugared paper and roll while warm set aside to cool
- Melt white chocolate in a double boiler
- Whip cream until soft peaks form
- Mix mascarpone lime juice and zest
- Fold melted chocolate into mascarpone mixture then fold in whipped cream
- Unroll cooled sponge carefully spread with filling and reroll
- Coat outside with remaining white chocolate mixture
- Create decorative swirls with a palette knife
- Melt dark chocolate and create decorative shapes
- Decorate with fresh raspberries dark chocolate pieces and lime zest
- Chill for at least 2 hours before serving
- Dust with powdered sugar just before serving
Author
(Visited 25 times, 1 visits today)
Subscribe
Login
0 Comments
Oldest