This Marry Berry White Chocolate Roulade is a light and indulgent dessert recipe, which includes Continental white chocolate and fresh raspberries. It’s a show-stopping treat, ready in about 45 minutes.
Marry Berry White Chocolate Roulade Ingredients
For the roulade:
- 175g (6oz) Continental white chocolate, broken into pieces
- 6 large eggs, separated
- 175g (6oz) caster sugar
- 1 tsp vanilla extract
- 55g (2oz) plain flour
- Icing sugar, to dust
For the filling:
- 300ml (½ pint) double cream
- 1 tsp vanilla extract
- 225g (8oz) raspberries
To decorate:
- 75g (3oz) Continental white chocolate, broken into pieces
How To Make Marry Berry White Chocolate Roulade
- Prep the tin: Preheat oven to 180°C/160°C Fan/Gas 4. Grease and line a 33 × 23cm Swiss roll tin with baking paper.
- Melt the chocolate: Gently melt white chocolate in a bowl over simmering water. Remove from heat and cool slightly.
- Whisk eggs: Whisk egg whites to stiff peaks. In a separate bowl, beat egg yolks and caster sugar until pale and thick.
- Combine mixtures: Stir vanilla and melted chocolate into yolk mixture. Fold in a spoonful of whites, then gently fold in the rest. Sift in flour and fold carefully.
- Bake the sponge: Pour batter into the tin, level the surface, and bake for 20–25 minutes until firm and pale golden. Let it cool.
- Make the filling: Whip cream until thick. Stir in vanilla and raspberries.
- Assemble the roulade: Dust a sheet of baking paper with icing sugar. Turn out sponge onto it, remove baking paper, and score a line 2cm in from one edge. Spread filling evenly, roll tightly using the paper to help, and transfer to a serving plate.
- Decorate: Melt remaining white chocolate and drizzle over roulade in a zig-zag pattern. Dust with icing sugar and serve.
Recipe Tips
- Why is my white chocolate lumpy?
White chocolate melts best at low heat—avoid overheating to prevent splitting. - Can I make this roulade ahead?
Yes, assemble up to 4 hours in advance and refrigerate. - How to get a perfect roll:
Scoring one edge before rolling helps create a tight, even spiral. - Can I freeze this roulade?
Yes, the roulade can be frozen even with the filling.
What To Serve With White Chocolate Roulade
This roulade is perfect on its own or with light additions like:
- Extra whipped cream
- Raspberry coulis
- Mint sprigs
- White chocolate curls
How To Store White Chocolate Roulade
Refrigerate:
Store in an airtight container in the fridge for up to 2 days.
Freeze:
Wrap the filled roulade tightly in clingfilm and freeze for up to 1 month. Defrost in the fridge before serving.
White Chocolate Roulade Nutrition Facts
- Calories: ~430 kcal per slice
- Fat: 27g
- Carbohydrates: 36g
- Protein: 7g
- Sugar: 31g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture.
What if my roulade cracks?
It’s common! Just dust with icing sugar and drizzle chocolate to cover it up.
Can I use another fruit?
Absolutely—try strawberries or blueberries for a variation.
Is this suitable for gluten-free diets?
Use a gluten-free flour blend in place of plain flour for a GF version.
Marry Berry White Chocolate Roulade
Description
A light, elegant roulade filled with whipped cream and raspberries, wrapped in a soft white chocolate sponge.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan/Gas 4. Line a 33 × 23cm Swiss roll tin.
- Gently melt 175g white chocolate. Cool slightly.
- Whisk egg whites to stiff peaks. In another bowl, whisk yolks and sugar until thick.
- Stir vanilla and melted chocolate into yolks. Fold in egg whites, then sift and fold in flour.
- Pour into tin and bake for 20–25 min. Cool completely.
- Whip cream, stir in vanilla and raspberries.
- Dust paper with icing sugar, invert sponge, remove lining paper, spread filling, and roll.
- Drizzle with melted chocolate and dust with icing sugar. Serve in thick slices.
Notes
- White chocolate needs gentle melting—avoid overheating.
- Roulade freezes well, even with filling.
- Assembling a few hours ahead helps flavors meld.