Recipe Raspberry Cream Chocolate Swiss Roll

Ingredients

  • 1000g Macphie Chocolate Sponge Mix
  • 600g water
  • Macphie Mactop® Traditional
  • Macphie ku-li® Raspberry fruit coulis
  • Frozen raspberries
  • Macphie Sweet Snow®
  • Caster sugar

Method

  1. Add the water to Macphie Chocolate Sponge Mix and whisk on slow speed for 1 minute.
  2. Scrape down and whisk on middle speed for 5 minutes.
  3. Deposit sponge mix onto a 75cm x 75cm baking sheet and bake at 250ºC (480ºF) for 5-7 minutes.
  4. Meanwhile, prepare the raspberry cream by whipping Mactop® Traditional, drizzle in Macphie Raspberry ku-li® and fold in 10% chopped frozen raspberries.
  5. Once sponge is cooled, place on a sheet with sprinkled with caster sugar and spread with raspberry cream and roll.
  6. Finish with a dusting of Macphie Sweet Snow®.

Products used