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Blackberry Roulade | Dessert Recipes | Woman&Home
Ingredients
- For The Roulade
- 4 large free-range egg whites
- 250g (9oz) golden caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- ½tsp ground cinnamon
- ½tsp vanilla extract
- For The Filling
- 300ml (½pt) double cream
- 75g (3oz) crème fraîche
- 2tbsp icing sugar, plus extra, to dust
- 4tbsp cassis (blackcurrant liqueur)
- 300g (10oz) blackberries
- You Will Need
- 33x23cm (13x9in) Swiss roll tin, lined with baking parchment
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