Raspberry Roulade
From “Eggs” by Michel Roux
‘Fragrant raspberries make an ideal filling for this roulade, although wild strawberries are equally good when in season. For sheer decadence, serve with a glass of pink Champagne.’ – Michel Roux
Ingredients
For the Genoese sponge:
20g softened butter to grease the tin
125g plain flour, plus extra to dust
4 medium eggs, at room temperature
125g caster sugar
30g butter, melted and cooled to tepid
For the filling
250g jar of raspberry jelly or sieved raspberry jam
500g raspberries, hulled
300ml double cream
100g crème pâtissière
To finish – icing sugar to dust.
How to make the Genoese sponge
- Preheat the oven to 180 C or gas mark 4.
- Lay a 40 x 30cm sheet of greaseproof paper on a baking sheet. Lightly butter the paper, then dust lightly with the flour. Refrigerate or set aside in a cool place.
- Put the eggs and sugar in a bowl and immediately whisk them together.
- Continue to whisk for about 12 minutes, until the mixture leaves a ribbon trail when you lift the whisk.
- Sprinkle in the flour and delicately fold it into the mixture with a rubber spatula.
- Add the melted butter and fold in carefully, without overworking the mixture.
- Using a palette knife, spread the sponge mixture over the paper in a 1cm layer.
- Bake in the oven for 6 to 8 minutes.
- When it’s done, immediately cover the cooked sponge with a tea-towel and tip it out onto a wire rack.
- Carefully peel off the greaseproof paper and set aside to cool for 5 minutes only.
Finishing the roulade
- Meanwhile, for the filling, whip the cream to a ribbon consistency. Then add the crème pâtissière and mix thoroughly with a whisk.
- Fill the roulade as soon as it has just cooled, otherwise it won’t be easy to roll. Loosen the raspberry jelly with a whisk and use a palette knife to spread it delicately over the surface of the sponge.
- Trim all four sides with a serrated knife to neaten and remove the crusty edges. Then, spread the cream mixture over the surface of the sponge, stopping 1cm short of the edges.
- Scatter the raspberries evenly over the cream.
- Using the tea-towel to help you, carefully roll up the sponge from the long side to form a neat roll. Chill for 3-4 hours.
- Dust the raspberry roulade generously with icing sugar to serve.
What can you make with lots of raspberries?
Beyond the raspberry roulade, this fruit can be added to lots of sweet and savoury dishes.
For breakfast, why not whip up a vibrant raspberry smoothie? Blend fresh or frozen raspberries with yoghurt, a splash of milk, and a banana for a refreshing and nutritious start to your day. Alternatively, toss them into a bowl of crunchy homemade granola or oatmeal for added sweetness.
A raspberry vinaigrette is a super way to dress your salads, combining puréed raspberries with olive oil, vinegar, and a touch of honey. This tangy dressing is delicious paired with spinach, goat cheese, and nuts.
Make raspberry jam or coulis to preserve that sweet, tangy flavour for later use. Both are perfect for spreading on fresh scones, drizzling over desserts, or even enhancing your favourite cocktails.
With all these delicious options, your bountiful raspberry harvest is sure to spark a bunch of tasty culinary ideas. Enjoy experimenting!
SHARE YOUR RECIPES: If you have any favourite dishes that include raspberries, feel free to contact us with the details. With your permission, we might even publish them in one of our newsletters!
