Coconut And Raspberry Roulade
Ingredients
Instructions
- Preheat the oven to 325°F. Grease and line a 13 x 9 inch baking pan with parchment paper, extending the paper over long sides for handles.
- Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions and firm peaks form. Beat in vanilla, vinegar and cornstarch.
- Spread meringue in prepared pan. Sprinkle with coconut.
- Bake for 15-20 mins, until lightly browned and firm. Cool in pan for 5 mins. Carefully invert onto a sheet of parchment paper; remove the lining paper.
- For the coconut mascarpone, place milk, coconut and sugar in a small saucepan in low heat. Simmer for 20 mins, or until liquid has reduced to 1/2 cup. Remove from heat. Strain mixture, reserving liquid only. Refrigerate until chilled. Fold in mascarpone.
- Spread coconut mascarpone evenly over meringue, leaving a 2 inch border along the long edge furthest from you. Sprinkle with raspberries. Using baking paper, roll roulade away from you into a log shape. Transfer to serving platter. Refrigerate until ready to serve. Serve dusted with powdered sugar.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).