- Serves: 6-8
- Cook Time: 10 minutes
- Prep Time: 40 minutes plus cooling
- Effort: easy
- 3 egg yolks
- 175 g icing sugar, plus extra to dust
- 4 egg whites
- 50 g cocoa powder, bitter cocoa powder
- 15 g potato flour
- 20 g butter, softened to grease
- 30 g plain flour, to dust
- 250 ml whipping cream
- 150 g raspberries
- handful redcurrants, to serve
For the raspberry coulis
- 500 g hulled raspberries
- 3 tbsp icing sugar, sieved, plus extra if necessary
- juice 1/2 lemons
Tips and Suggestions
This is a meltingly soft, light dessert that everyone loves. It can be prepared the day before and stored in the fridge overnight, covered with a clean, light tea towel.
1. For the marquis: Using an electric whisk, beat the egg yolks and 80g of the icing sugar in a bowl until it reaches a ribbon consistency. Whisk the egg whites in a separate clean bowl to soft peaks, then add 45g of the icing sugar and whisk to firm peaks.
2. Using a whisk, incorporate one-third of the egg whites into the egg yolks, then fold in the remaining whites with a metal spoon. Before it is completely mixed, sift the cocoa and potato flour over the mixture and fold in gently; dont overwork it, or the mixture will lose its lightness.
3. Preheat the oven to 200C/gas 6. Line a baking tray with lightly buttered and floured baking parchment or a silicone liner. Using a palette knife, spread the mixture onto the lined tray, in a rectangle shape, about 26 x 30 cm and 1.5 cm thick. Cook in the oven for 8-10 minutes. To check to see if it is done, lightly press the middle of the roulade with your finger tips it should feel slightly springy and lightly resistant.
4. Turn the roulade out onto a wire rack lined with a tea towel. After a minute, carefully remove the parchment or liner. Set aside in a cool place for 5 minutes. Meanwhile, whip the cream with the remaining 50g icing sugar until it reaches a ribbon consistency.
5. For the coulis: Put the raspberries in a blender with the icing sugar and lemon juice. Whiz for 1 minute, then pass the coulis through a fine sieve. Add more sieved icing sugar to taste if required.
6. Slide the roulade from the rack onto a sheet of greaseproof paper dusted with icing sugar. Using a brush, spread a quarter of the fruit coulis over the roulade, then use a serrated knife to trim the edges (which will be slightly dry) from all 4 sides. Using a palette knife, spread the cream over the roulade, leaving a 1.5cm border around the edge. Sprinkle the raspberries over the cream.
7. Gently roll the roulade up from a long side, using the greaseproof paper to help you. Refrigerate for 2-3 hours.
8. To serve, cut into slices, place on serving plates and sprinkle with a dusting of icing sugar and some redcurrants, if desired. Drizzle the rest of the coulis around each slice, or serve it on the side in a jug.
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