Chocolate Roll With Raspberries

Chocolate Roll With Raspberries


For the biscuit:

  • 6 eggs
  • 4 tablespoons Stevia in powder
  • 5 tablespoons spelt flour
  • 3 tablespoons allowed oil
  • 2 tablespoons cocoa

For the filling:

  • 200 ml whipping cream
  • 150 g Mascarpone cheese
  • 4 tablespoons Stevia in powder
  • 10 g vegetable gelatin
  • 140 g raspberries


For the biscuit separate egg whites and egg yolks, then beat egg whites into foam gradually adding Stevia in powder. Then add one per one egg yolk constantly mixing with mixer. Before the end of mixing add oil in thin stream. Mix flour with cocoa and add to the mixture of eggs. Pour mixture in a baking dish covered with baking paper. Bake in preheated oven on 200 degrees some 15 minutes. Then roll in baked biscuit together with baking paper into roll. For the filling whip the cream gradually adding Stevia. Whisk Mascarpone cheese and add into whipped cream and stir. Pour four tablespoons of water over the gelatin, stir and leave to swallow. Then melt it and add to mixture for filling. Roll out baked biscuit and separate from the paper, coat it with prepared filling, put raspberries and roll in. Leave on a cold place, in the fridge to tighten.

Chocolate Roll With Raspberries

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