Raspberry & Rose Roulade, Summer Dessert Recipe

Every June, a pink climbing rose grows up the side of my parent’s house in Marlow. During my teenage years, I would particularly remember the raspberry scent of these ‘Albertine’ roses as I walked down the side of the house into the garden. For me, it is evocative of summer parties in the garden, Marlow Regatta, and the promise of the long school holidays being near. No wonder then that this scent remains reminiscent of summer days, and indeed I used the beautiful combination of raspberries and roses in one of the first chocolates I ever created.

I have also folded raspberries and the hint of roses into a gorgeous Chocolate Roulade recipe, perfect to make when the roses are in bloom. (NB: This recipe requires the sponge to be made the day before you need it!).

I hope you will enjoy making it!

Ingredients:

For the Sponge:

• 175g dark chocolate
• 6 eggs
• 175g caster sugar
• icing sugar to dust.

For the Filling:

• 90g dark chocolate
• 300ml double cream
• 250g raspberries
• a few drops of rose water.

Method:

1. Grease a swiss roll tin (23 x 33cm), and line the base with baking paper.
2. Melt the dark chocolate in a heatproof bowl over a pan of hot water. Remove from the heat while about 1/3 of the chocolate is still in lumps, and stir until all melted (return to the heat if needed for any remaining lumps to melt).
3. Whisk the egg yolks and caster sugar together using an electric mixer until light and creamy. Stir in the melted chocolate.
4. In a separate bowl, whisk the egg whites together using an electric mixer until stiff (if using a handheld mixer, its easy to use a separate bowl. If using a standing mixer, as I did, with just one bowl attachment, whisk the egg whites up first before step 3, transfer them to another bowl, and then continue with step 3).

5. Fold the 1/3 egg whites into the chocolate mixture, fold gently, then add the remaining egg whites.

6. Pour into the prepared tin, and tip the tin to spread it evenly into all corners. Bake at 180’C for 20 mins or until firm to the touch.

7. Remove from the oven, and lie a clean tea towel over the tin, then cover with a second damp tea towel. Leave overnight, or for 8 hours.

8. Melt the chocolate for the filling, repeat the procedure for stage 2.
9. Place a sheet of baking paper onto your worksurface, and sprinkle with sifted icing sugar. Remove the tea towels from your sponge, and tip it out onto the sugared paper. Peel the baking paper from the base of the sponge.
10. Spread the melted chocolate thinly over the sponge.

11. Place half your raspberries in a small bowl, and crush with the back of a fork until a juicy consistency. Stir lightly into your whipped cream.

12. Add a few drops of rose water to your whipped cream, and spread over the sponge.
13. Dot the remaining raspberries onto the cream, reserving a few for the top.

13. Roll up the sponge, using the paper to help you lift it and roll it forward.
14. Dust with icing sugar and top with a few raspberries.

The more I make Chocolate Roulade, the more it is becoming a fixed item on my favourite dessert list. I hope you will enjoy creating your own Chocolate Roulade too, and enjoy adapting it with different flavours for each season. (I’m already thinking about a Christmas alternative with spices and candied orange peel, but that’s for another day!).

If you would like to see my inspiration for the Raspberry & Rose Roulade, you can view my Raspberry & Rose Chocolates. Maybe even enjoy comparing the flavours, or serving the chocolates to your guests afterwards for a very co-ordinated dinner party! Hope you enjoy them!

Jane Williams

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